Special Vegan Mac And Cheese Recipe
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.
Equipment
- Medium pot
- Strainer
- Blender
- Spoon or spatula
Ingredients
For the sauce:
- 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
For the pasta:
- 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.