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Description
A creamy and delicious vegan mac and cheese made with plant-based ingredients.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup peeled and diced potatoes
- 1/2 cup peeled and diced carrots
- 1/4 cup chopped onion
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsweetened almond milk
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a pot, boil potatoes, carrots, and onion until soft, about 10 minutes.
- Drain vegetables and add them to a blender with cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until smooth, gradually adding almond milk to reach a creamy consistency.
- Pour the sauce over the cooked macaroni and stir well.
- Serve warm.
Notes
- Soak cashews in hot water for 10 minutes if not using a high-speed blender.
- Adjust salt and spices to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg