Vegan Macaroni & Cheese⁣ Happy Friday everyone! Today I’m sharing this vegan mac…

✨Vegan Macaroni & Cheese✨⁣
Happy Friday everyone! Today I’m sharing this vegan mac&cheese that I made recently. I’ve been super curious about trying to make a ‘cheese’ sauce with cashews and nutritional yeast ever since my body began rejecting dairy. There are so many recipes out there so I just looked through a few and put together different components to come up with the recipe I ended up making. I love that this recipe had some veggies in it! It was actually a lot better than I expected (seasoning is everything and you can pretty much add whatever ones you like). Obviously it doesn’t taste like ‘real’ mac and cheese, but I still recommend trying it!⁣

-2 2/3 cup elbow macaroni (or any other pasta of chouce)⁣
-1 cup yellow potato (peeled&diced)⁣
-1/3 cup carrot (peeled&diced)⁣
-1 small onion (chopped)⁣
-1/2 cup raw cashews⁣
-3/4 cup water (use the leftover water from boiling your veggies)⁣
-1/4 cup coconut milk (or oat/almond milk)⁣
~4-5 Tbsp. nutritional yeast (I just kept adding until it tasted cheesy enough)⁣
-Juice from half a lemon⁣
~1 Tbsp. garlic powder (Just add to taste)⁣
-Sprinkle of salt, pepper, and paprika (Add to taste)⁣
1. Cook pasta according to directions and drain. ⁣
2. Boil a few cups of water, add the potatos/carrots/onions/cashews and boil until they are all tender and will blend easily (around 10-15 min depending on how big/small your veggies are chopped)⁣
3. Once veggies&cashews are soft, use a slotted spoon to move them into the blender and add all the other ingredients to the blender as well (besides the pasta)⁣
4. Blend until smooth and adjust seasonings to your taste, if needed.⁣
5. Pour the sauce over the pasta, mix, and enjoy!⁣

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