Description
You don’t want dairy in your mac and cheese? Me too. So, I created this easy-to-follow recipe on how to make the tastiest vegan mac and cheese you can truly enjoy.
Ingredients
Scale
- 1 cup peeled and diced potatoes
- ½ cup diced carrots
- ¼ cup diced onion
- ½ cup raw cashews
- ¾ cup water (for blending)
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard (Dijon or yellow)
- 8 oz elbow macaroni (or any pasta shape you like)
Instructions
- Cook the veggies: Add potatoes, carrots, and onion to a pot. Cover with water and boil for 10 minutes or until soft.
- Soften the cashews: Add raw cashews to the pot during the last 5 minutes.
- Cook the pasta: Boil the pasta in a separate pot. Drain and set aside.
- Blend the sauce: Drain the veggies and cashews. Add them to a blender. Add water, nutritional yeast, lemon juice, salt, garlic powder, onion powder, and mustard. Blend until smooth and creamy.
- Combine: Pour the sauce over the cooked pasta. Stir on low heat until warm and evenly coated.
Notes
This recipe provides a creamy, plant-based alternative to traditional macaroni and cheese using a base of blended cashews and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: vegan mac and cheese