Vegan Mac and Cheese
Ingredients
The vegan cheese sauce
-
¾
cup
peeled and diced Yukon Gold potato
-
¾
cup
peeled and diced sweet potato
-
2
cloves
garlic
-
¼
cup
raw cashews
-
1
tablespoon
apple cider vinegar
-
2
tablespoons
nutritional yeast
-
½
teaspoon
onion powder
-
½
teaspoon
sea salt
-
¼
cup
extra-virgin olive oil
-
¼
cup
water
The mac and cheese
-
12
ounces
elbow macaroni
-
to taste
sea salt
Instructions
- Simmer sweet potatoes and Yukon Gold potatoes in salted water until tender.
- Drain the potatoes and blend them with garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, olive oil, and water until smooth.
- Cook the elbow macaroni in salted water according to package instructions until al dente, reserving ½ cup of the cooking water before draining.
- Return the drained pasta to the pot and stir in the vegan cheese sauce, adding reserved pasta water as needed to reach desired consistency.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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