Description
This creamy vegan mac and cheese is a delicious, dairy-free twist on the classic comfort food – made with wholesome plant-based ingredients for a satisfying meal.
Ingredients
Units
Scale
- 3 medium russet potatoes (1.25 lbs)
- 2 large carrots
- 1 cup raw unsalted cashews
- 1 cup plain non-dairy milk, such as soy milk or oat milk
- 1/2 cup nutritional yeast
- 1 1/2 tablespoon white miso paste
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 16 oz. uncooked pasta, gluten-free if preferred
Instructions
- Peel the potatoes and carrots and chop into 1-inch pieces.
- Prepare a steam pot or stockpot with a steaming basket with couple inches of water, and bring to a boil. Add the peeled and chopped potatoes and carrots to the pot, cover, and steam for 10 minutes, or until the vegetables are easily pierced with a fork.
- Transfer the steamed vegetables to a blender and add the remaining ingredients, except the pasta. Blend until very smooth and creamy, scraping down the sides of the blender with a rubber spatula as needed.
- Boil the pasta according to package directions. Once cooked, drain the water and pour in the cheese sauce. Stir until the pasta is well coated with sauce.
- Enjoy!
Notes
- Store the mac and cheese in a sealed container in the fridge for up to 5 days.
- Extra cheese sauce can be stored in a sealed jar in the fridge for up to 5 days, or frozen for up to 3 months.
- See above for serving suggestions
- Prep Time: 10
- Cook Time: 20