Vegan Mac ‘n’ Cheese
Who says you can't have your mac n' cheese and eat it too? This creamy vegan mac n' cheese is made with a potato, carrot and cashew cheese sauce, nutritional yeast, and a secret blend of spices that will have you reaching for seconds. It's the ultimate comfort food that's both healthy and indulgent.
Instructions
- 1
Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- 2
Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
- 3
Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- 4
Pour the sauce over the macaroni and stir to coat.
- 5
Sprinkle with paprika and serve immediately.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (10)
- •2 yellow potatoes, peeled and cubed
- •1 medium carrot, cut into 1 inch (2.5 cm) pieces
- •1 medium onion, peeled and quartered
- •½ cup cashews
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon salt, plus more for water
- •2 tablespoons nutritional yeast, optional
- •1 lb elbow macaroni, cooked, for serving
- •paprika, to taste
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