Omg I’m so excited!!!!! I’m testing out recipes that will hopefully feature at this years Thanksgiving Feast and I’m so psyched because this Vegan Mac & “Cheese” recipe is bomb and I can’t wait for you to give it a try! I did not use any imitation cheeses or weird ingredients. This recipe has all the cheesy flavor and texture of the real thing without the dairy and the guilt! If you’re a Classical Mac & Cheese type of person but are either trying out a more vegan lifestyle, or just trying to cut out dairy then you will LOVE this recipe!
INGREDIENTS:
2 small yellow potatoes, peeled, chopped
1 large carrot, peeled, chopped
1 small sweet onion, cut into large wedges
1 garlic clove, minced or grated
1/2 cup cashews, raw & unsalted
2 tsp sea salt
2 Tbsp nutritional yeast flakes, can be found at any health food store
About 4 cups cooked macaroni of your choice
DIRECTIONS:
Boil water in a medium pot. Add carrots and potatoes and cook for 10 minutes. Add Onion and Cook until everything is soft (about an additional 15 min).
Once everything is done, reserve about a cup and a half of the water from the boiled veggies. Add vegetables to a blender along with cashews, garlic, and the reserved water.
Add salt and nutritional yeast and blend until smooth.
Pour over prepared pasta and mix well.
Optional: garnish with parsley and bread crumbs (or even fried onion!).
**Recipe adapted from Map Lealps.
