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Vegan Mac ‘n’ Cheese

by Jordan Kenna • featured in 25 Mac 'N' Cheese Recipes

Ingredients

for 4 servings

  • 2 yellow potatoes
  • 1 medium carrot
  • 1 medium onion
  • ½ cup
    cashews (65 g)
  • 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 (450 g)

Garnish

  • paprika, to taste

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Preparation

  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!
 

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