Vegan Mac & Cheese
6 portions
40mThis super simple sauce is a great cheesy substitute for the vegans out there!
What you will need
10 ounces Elbow Macaroni
1 lb Yellow Potatoes
2 Carrots
1/2 Yellow Onion
3/4 cup water (from boiled veggies)
1/2 cup Raw Cashews
1/4 cup Coconut Milk
2 Tbsp Nutritional Yeast
1 Tbsp Lemon Juice
1 tsp Salt
1/4 tsp Garlic Powder
1 pinch Cayenne
1 pinch paprika
(Nutritional facts 129 calories, 5.18 g fat, 18.28 g carbohydrates, 3.15 g protein, undefined mg cholesterol, 294 mg sodium)How to cook
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Gather and portion all ingredients.
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Cut the onion in half and remove the stem side. Remove the skin.
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Slice two layers into the onion with the knife parallel to the board. Then turn and slice into strips. Chop. You will need about 1/3 cup chopped onion.
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Chop the potatoes into 1/2 inch cubes.
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Chop the carrots into 1/2 inch rounds.
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Add veggies to a pot of boiling water and cook for 10 minutes.
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Cook the pasta according to package instructions.
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Once cooked, drain the pasta and add back to the pot.
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Strain the vegetables and reserve 3/4 cups of the cooking water. Add the cooked vegetables to the base of a food processor or high powered blender.
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Add the reserved water to the food processor.
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Add the cashews into the food processor. If you do not have a high powered blender, you may want to soak the cashews for 30 minutes or overnight.
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Add the nutritional yeast.
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Pour in the lemon juice with the veggies.
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Add a pinch of cayenne.
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Add in the garlic powder.
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Add paprika.
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Season with salt.
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Blend the ingredients until nice and smooth.
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Scoop the cheesy sauce into the pasta and stir to combine.
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