Amazing Vegan Mac and Cheese
Ingredients
The pasta
-
8
ounces
whole-grain macaroni elbows
-
1
head
broccoli, florets cut into small bites (optional)
The sauce
-
1 ½
tablespoons
avocado oil or extra-virgin olive oil
-
1
small
yellow onion, chopped
-
1
cup
peeled and grated russet potato
-
3
cloves
garlic, pressed or minced
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
dry mustard powder
-
½
teaspoon
fine sea salt
-
a small pinch
red pepper flakes
-
⅔
cup
raw cashews
-
1
cup
water
-
¼
cup
nutritional yeast
-
2 to 3
teaspoons
apple cider vinegar or distilled white vinegar
Instructions
- 1. Boil salted water in a large pot for the pasta and cook according to package directions, adding broccoli in the last 2 to 3 minutes if using.
- 2. Drain the pasta and broccoli, then transfer to a large serving bowl.
- 3. In a saucepan, warm the oil over medium heat, add onion and a pinch of salt, and cook until tender.
- 4. Stir in the grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes, cooking for about 1 minute.
- 5. Add cashews and water, bring to a simmer, and cook until potatoes are tender, about 5 to 8 minutes.
- 6. Pour the mixture into a blender, add nutritional yeast and vinegar, and blend until smooth.
- 7. Adjust seasoning with salt and vinegar to taste, then pour the sauce over the pasta and mix well.
- 8. Serve immediately, or store leftovers in the fridge for 3 to 4 days.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
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