Vegan Mac & Cheese
Vegan mac & cheese served with steam broccoli or a side salad.
Equipment
- Food Processor
Ingredients
- 16 oz whole grain pasta elbow macaroni
Plant-based cheese
- 1 onion small
- 2 carrots medium or large
- 1 lbs potatoes russet or yellow
- 1 cup raw cashews you can replace ½ cup cashews with raw sunflower seeds or pumpkin seeds
- ½ cup nutritional yeast
- 3 tsp lemon juice freshly squeezed
- ¼ cup almond milk unsweetened
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp smoked paprika
- ⅛ tsp ground turmeric
Instructions
- Soak the cashews in hot water for about 10 minutes or longer.
- Add the onion (whole), large cubed potatoes and large cubed carrots in a pot with water and boil until soft (about 20-25 minutes).
- While the veggies are cooking, prepare the pasta according to the package instructions.
- Add drained cashews, nutritional yeast, lemon juice, almond milk and spices to the food processor and blend until smooth.
- Once the vegetables are cooked add them gradually to the food processor together with a little bit of the remaining broth (anywhere between ½ cup (~120 ml) and 1 cup (~240 ml) depending on the desired consistency).
- Mix the plant-based cheese with the pasta and serve with steamed broccoli or a side salad.
Notes
- Does not freeze well.
- Recipe adapted from Vegan Yumminess.
Nutrition
Calories: 473kcalCarbohydrates: 82gProtein: 19gFat: 11gSaturated Fat: 2gSodium: 429mgPotassium: 788mgFiber: 4gSugar: 4gVitamin A: 3438IUVitamin C: 18mgCalcium: 71mgIron: 5mg
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