Vegan Mac and Cheese
Ingredients
- 1 big potato peeled (200 g)
- 1 small carrot peeled (100 g)
- 1/2 cup cashews (75 g)
- 1/2 cup plant-based milk of choice (i used canned coconut milk)
- 1/3-1/2 cup vegetable broth (or use more plant-based milk instead)
- 1/2 small onion
- 2-3 cloves garlic
- 4 tbsp nutritional yeast flakes
- 1 1/2 tbsp tapioca flour (optional) *see recipe notes
- 1/2 tbsp lemon juice or lime juice
- 1/2-3/4 tsp sea salt (or to taste)
- 1/3 tsp black pepper (or to taste)
- 1 tsp onion powder
- crushed pepper flakes (optional)
- serve with:
- 350 g pasta of choice (i use gluten-free) or zoodles (3-4 spiralized zucchinis)
Preparation
Soak cashews in hot water for at least 15 minutes until they are soft
Cut the potato and carrot into 1-inch cubes and cook in salted water for about 10-15 minutes or until tender (discard the water afterward)
Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis
Add all the vegan mac and cheese ingredients into a blender (or food processor) and mix well
Pour the sauce into a saucepan and bring to a boil
Let it simmer for about 1-2 minutes, stir constantly
Add your pasta or zoodles and serve immediately
Enjoy!
