Vegan Mac and cheese

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I

Isabella

Community member

"Yum!"

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
20
min.
Resting

Ingredients

Servings2
113⅓ g
macaroni
42⅔ g
russet potatoes
10⅔ g
carrots
14⅓ g
onions
59 ml
water
21⅓ g
cashews
20 ml
coconut milk
tbsp
nutritional yeast
tbsp
lemon juice
tsp
Salt
tsp
garlic powder
tbsp
Paprika
tbsp
cayenne pepper

Utensils

2 pots, Strainer, 2 wooden spoons, blender, slotted spoon

  • Step 1/6

    • 113⅓ g macaroni
    • pot
    • Strainer
    • wooden spoon

    Cook macaroni al dente, according to package instructions drain, and set aside.

  • Step 2/6

    • 42⅔ g russet potatoes
    • 10⅔ g carrots
    • 14⅓ g onions
    • pot
    • wooden spoon

    Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your vegetables.

  • Step 3/6

    • 59 ml water
    • 21⅓ g cashews
    • 20 ml coconut milk
    • tbsp nutritional yeast
    • tbsp lemon juice
    • tsp Salt
    • tsp garlic powder
    • tbsp Paprika
    • tbsp cayenne pepper
    • blender
    • slotted spoon

    When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add water to your blender, along with your remaining ingredients (including cashews).

  • Step 4/6

    Blend until smooth.

  • Step 5/6

    Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.

  • Step 6/6

    Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.

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