Vegan Macaroni and Cheese
Ingredients
The pasta
The sauce
-
1
teaspoon
olive oil
-
4
ounces
mushrooms, sliced
-
½
batch
kale, sliced
-
½
teaspoon
fine-grain sea salt
-
1
teaspoon
Dijon mustard
-
½
teaspoon
crushed red pepper
-
a pinch
turmeric
-
1
medium
russet potato, peeled and grated
-
⅔
cup
raw cashews
-
1½
cups
water
-
¼
cup
nutritional yeast
-
½
lemon
juice
The cooking oil
The aromatics
-
½
yellow onion
roughly chopped
-
4
cloves
garlic, peeled and smashed
Instructions
- Sauté kale and mushrooms in a teaspoon of olive oil until the kale is bright green and mushrooms have softened.
- Remove the kale and mushrooms from the pot and set aside.
- In the same pot, heat another teaspoon of olive oil and add onion, garlic, and salt; cook until translucent.
- Mix in Dijon mustard, crushed red pepper, and turmeric.
- Add grated potato, cashews, and water; bring to a gentle simmer and cook until the potato is tender.
- Transfer the mixture to a blender, add nutritional yeast and lemon juice, and blend until smooth.
- Cook pasta according to package instructions until al dente, then drain.
- Combine the pasta with the cheese sauce and sautéed kale and mushrooms, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
570
Total fat
12g
Total carbohydrates
95g
Total protein
21g
Sodium
324mg
Cholesterol
0mg
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