Indulge in creamy goodness with this easy vegan mac and cheese recipe! Silky, cheesy, and kid-approved, it's a wholesome delight for all.
Ingredients
2 cups Elbow Macaroni or Small Pasta
1 cup Potatoes (peeled and cubed)
1/4 cup Carrots (cut into medium chunks)
1/2 cup Onions (chopped)
1/2 cup Raw Cashews (soaked over night or 4 hours)
1/4 cup Nutritional Yeast
1/4 cup Plant Based Milk (I used unsweetened Almond)
1 Tablespoon Fresh Lemon Juice
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste
2 cup Vegan Cheese (I used half Gouda and half Cheddar)
Instructions
Add water to a large pot and cook the potatoes, carrots and onions until fork tender. Strain off the liquid (reserving about 1/2 cup) and place in a bowl, set aside.
Cook the pasta according to the package, but a bit more al dente, set aside.
In a blender add the soaked cashews, nutritional yeast, plant based milk, lemon juice, garlic powder, onion powder, salt and pepper, blend until smooth. Add the reserved vegetable liquid one tablespoon at a time to get the consistency that you like, if needed.
Pour the cheese sauce into the pot with the macaroni and stir until well combined. Serve and enjoy.
Comments