Creamy Vegan Mac 'n Cheese
The ultimate vegan comfort food with pasta noodles and a rich, creamy vegan cheese sauce.
Ingredients
- 4 cups pasta of choice (dry)
- 1 cup peeled and diced potato
- 1/2 cup soaked cashews
- 1/3 cup chopped onion
- 1/4 cup chopped carrots
- 1/4 cup nutritional yeast
- 1/4 tsp garlic powder
- salt to taste (I used Himalayan pink salt)
- dash of paprika (for garnish)
- vegan cheddar style shreds (to taste)
- 3/4 cup water (taken from pot of boiled vegetables, see directions below)
- 1/4 cup almond milk
Instructions
- Boil the pasta on the stove top until al dente. Drain and set aside in a large mixing bowl.
- Add the carrots, onions, and potato to a small pot and bring to a boil. Cook until the vegetables are soft, about 10 - 15 minutes.
- Save 3/4 cup of the boiled water from your pot of carrots, onions, and potato for your cheese sauce. Drain the rest.
- Place your drained vegetables, 3/4 cup of water, soaked cashews, nutritional yeast, garlic powder, and almond milk in a food processor or high speed blender.
- Process until a smooth and creamy consistency is achieved.
- Add salt to taste.
- Pour the cheese sauce over your cooked noodles and stir to combine.
- Top with paprika, black pepper, vegan cheese shreds, more nutritional yeast, or whatever else you'd like.
- Dig in and enjoy!
Notes
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