Vegan Mac & Cheese

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 10/07/2020, viewed by 1667 , 0 Comments
yield6 portionstotal time40m

This 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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turn and slice into strips. Chop. You will need about 1/3 cup chopped onion.

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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oked vegetables to the base of a food processor or high powered blender.

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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blender, you may want to soak the cashews for 30 minutes or overnight.

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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