There are a ton of vegan mac and cheese recipes out there…and here’s another! This one stands out to me because the base is not just cashews or just potatoes, it’s both. Yup. The best of both worlds.
Potatoes keep it lower in fat while cashews add creaminess and a touch of sweetness while adding the right amount of healthy fats.
In addition to nutritional yeast for the cheesy flavor, I’ve added dijon mustard and white miso to give it an essence of sharp cheddar. Yeah baby.
This Mac & Cheese recipe is not only delicious and health, but also:
QUICK & EASY
The steps are simple:
- Boil pasta
- Mix cheese into pasta
To make it a complete meal just mix in some veggies (broccoli & peas are bomb) and crack some pepper on top, if that’s your thing.
If you try this tasty recipe let me know! Enjoy!
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Vegan Mac & Cheese!
- Total Time35 min
- Yield4-6 servings
- 3 medium russet potatoes (1.25 lbs), peeled and chopped
- 2 large carrots, peeled and chopped
- 4 medium garlic cloves, peeled
- 1 cup cashews
- 1 cup unsweetened plant milk
- 3/4 cup nutritional yeast
- 1 1/2 TBSP white miso
- 1 TBSP dijon mustard
- 1 TBSP apple cider vinegar
- 1 tsp salt
- 16 oz. uncooked pasta
Steam the potatoes, carrots, and garlic cloves until soft, about 10 minutes.
Transfer the steamed veggies to a high speed blender or food processor. Then, add the remaining ingredients, except the pasta, to the blender and blend until very smooth and creamy.
Boil the pasta according to package directions. Drain and then add the cheese sauce to the cooked pasta. Stir until well combined.
Add your favorite steamed veggies and serve!