Vegan Mac and Cheese
Vegan Mac and Cheese. Creamy and oh so satisfying. With the new school year just around the corner, it's the perfect recipe for those family weeknight meals.
Prep Time10 mins
Cook Time20 mins
Soaking Cashews20 mins
- 12 ounces dried macaroni almost 3 cups
- 3/4 cup potatoes, peeled and diced
- 1/2 cup carrots, diced
- 1/2 medium onion, diced
- 1/2 cup cashews, soaked
- 1/4 cup coconut yogurt, plain
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 3/4 cup water
- 1 tbsp garlic, minced
- 1 tsp turmeric
- 1 tsp cayenne pepper optional
- 1 handful of vegan cheese shreds optional - I used Daiya
- 1 tsp salt or to taste
Soak cashews in hot water for at least 20 minutes.
Bring water to boil in a small pot to add the diced potatoes, carrots, onion. Cook for about 10 minutes or until soft. Once soft, use slotted spoon to remove veggies and set aside to cool off. Add the 3/4 cup of water to blender from the water you just used to boil the veggies.
Cook macaroni al dente, according to package instruction (about 6-7 minutes).
While macaroni is cooking, put all ingredients in blender (except for the Daiya shreds) and blend until smooth. Taste, add extra ingredients as needed.
Drain pasta, place back in large pot and add cheese sauce! Turn stove on to medium and add Daiya (or another vegan cheese) shreds, mix well and serve.
Calories: 358kcal | Carbohydrates: 57g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Sodium: 546mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1907IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg