Quick Vegan Mac and Cheese Recipe
A super creamy and surprisingly affordable (yes, even with cashews!) take on the American classic – Vegan Mac n Cheese Recipe.
Total time: 20 min
280g (10oz) dry macaroni pasta (or fusilli or penne)
1 potato, peeled and diced
1/2 carrot, peeled and diced
1/2 onion, diced
1 cup liquid from the pot of boiled vegetables
1/2 (75g) cup raw cashews, soaked overnight or cooked for 15 min in water
1/4 cup unsweetened plant-based milk
2 tbsp nutritional yeast
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
¼ tsp paprika powder
Cook macaroni for about 2 minutes less than it says on the package. Drain and set aside.
Bring about 3 cups of water to a boil in a small-medium pot. Boil potatoes, carrots and onion for 10 minutes (until vegetables are soft enough for a blender).
Take 1 cup of water out of the cooking water and set aside. Drain the vegetables and transfer to your blender. Add 1 cup of that cooking water to your blender, along with cashews, milk, nutritional yeast, lemon juice, garlic and paprika powder and salt and pepper to taste.
Blend until really smooth. Pour sauce into a pan and add your pasta. Mix well and cook for another minute.
Best served immediately, and topped with fried tofu slices (optional).
If you think your sauce is too thin, then boil it more or add more nutritional yeast. If you think it’s too thick, then add water, milk or water where your veggies were cooked.
Recipe adapted from http://veganyumminess.com/creamy-vegan-mac-and-cheese/