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Vegan Mac and Cheese
It's a cheese free mac and cheese! No dairy. Veggies instead. The sauce is made from potato, carrots, onion, and cashews. With a little bit of seasoning and some nutritional yeast, it tastes just like your classic mac and cheese. Nutritional yeast is a deactivated yeast and has a strong nutty and cheesy taste which makes it a popular ingredient in cheese substitutes.
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Give this mac and cheese and try and maybe you'll never have your classic mac and cheese again. I mean, you are getting more veggies with this recipe, so why not?!
Ingredients
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1 box (375g) Whole grain macaroni pasta
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2 crowns Broccoli, chopped
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1-2 tbsp. Olive oil
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1 White potato, peeled and grated
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1 Large carrot, peeled and grated
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1 Onion, diced
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Salt To taste
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3 cloves Garlic, minced
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1 tsp. Ground mustard
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1 cup Water
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â…” cup Raw cashews
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¼ cup Nutritional yeast
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1 tsp. Apple cider vinegar
Directions
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Cook pasta al dente according to package instructions. Drain and set aside.
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Steam broccoli until desired tenderness.
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Heat oil in large pan on medium heat. Add the grated potato, carrot and diced onion and fry until the onion becomes somewhat translucent. Season with salt.
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Add the minced garlic and ground mustard. Fry for another 1-2min or until garlic is fragrant.
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Add the water and raw cashews. Bring to a light boil then reduce heat to low and let sit for 5 min.
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Mix in the nutritional yeast and cider vinegar and then carefully pour the mixture into a large blender. Blend until smooth.
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Pour sauce over macaroni and add the broccoli as a side or mixed throughout.
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Enjoy :)
Adapted from: Vegan Yumminess
Prepared by: Christine Gemmell