Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Vegan Mac ‘n’ Cheese

by Jordan Kenna featured in 25 Mac 'N' Cheese Recipes

Ingredients

for 4 servings

  • 2 yellow potatoes
  • 1 medium carrot
  • 1 medium onion
  • ½ cup
    cashews (65 g)
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    salt, plus more for water
  • 2 tablespoons
    nutritional yeast, optional
  • 1 lb
    elbow macaroni, cooked, for serving (450 g)

Garnish

  • paprika, to taste

Advertisement

Preparation

  1. Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
  2. Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
  3. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
  4. Pour the sauce over the macaroni and stir to coat.
  5. Sprinkle with paprika and serve immediately.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this