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)
Accompaniments
- 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!
