Vegan Creamy Cashew Mac
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 2 cups elbow macaroni (400 g), cooked
- 1 medium yellow onion, diced
- 1 cup raw cashews (125 g)
- 2 cloves garlic, minced
- 1 cup grated potato (200 g)
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon chili flakes,
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup nutritional yeast (30 g)
- 2 teaspoons apple cider vinegar
- 1 cup reserved pasta water (240 mL)
Nutrition Info
- Calories 345
- Fat 7g
- Carbs 57g
- Fiber 4g
- Sugar 4g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
- Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
- If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
- After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
- Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
- Taste and season if needed.
- Serve warm.
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