Classic Vegan Mac and Cheese
Ingredients
- 8-10 oz Ziti Pasta (you can really use whichever short shaped pasta you like)
- 1 Medium Gold Potato
- 1 Medium Carrot peeled
- 1/3 of a Small Onion
- 2 Cloves of Garlic
- 1/3 cup @terrasoul Raw Mylk Cashews Soaked
- 1/4 cup Nutritional Yeast
- 1 cup @followyourheart Cheddar Shreds
- 2 tsp of @bragglivefoodproducts Liquid Aminos
- 1/2 tsp Of Yellow Mustard
- 1 cup of Water or Unsweetened Plant Milk
- Salt & Pepper to taste
Preparation
Soak the raw cashews in hot water for 30 minutes. Drain, rinse and set aside.
Boil the potato, carrot, onion and garlic until everything is fork tender. Reserve a cup of the cooking water.
Blend together the cooked veggies with 1 cup of water until smooth. Add in the drained and rinsed cashews and continue to blend the mixture until creamy.
Add in the grated cheddar, liquid aminos, salt, pepper and mustard until everything is completely incorporated and velvety smooth.
Cook the pasta according to package directions.
Pour the cheese mixture over the cooked pasta and mix well. Heat on medium-low to bring temperature back up. If it gets too thick, add 1/4 to 1/3 cup more plant milk.
