Vegan Mac n' Cheese
An American classic. A dish I want to bathe in. A one dish meal to feed a family/ friends. A way to sneak veggies into your kids Mac and cheese. A way to enjoy Mac and cheese without feeling inflamed AF, whatever you feel this dish would be for you- there’s one thing it is for us all: delicioussssssss. So let’s not waste anytime:
Vegan Mac n Cheese
Author: Consciously Coastal
prep time: 30 | cook time: 15 | Servings: 8
Ingredients:
- 2 boxes of gluten free pasta (I used Banza)
- 2 yellow potatoes, chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- ¾ cup water or non dairy milk
- 1 cup raw cashews
- 1/4 cup coconut milk
- 4 tbs nutritional yeast flakes
- 2 lemons, juiced
- Salt to taste
- 1 tsp onion salt
- 2 garlic cloves
- /2 tsp paprika
- ½ tsp turmeric powder
- ½ tsp black pepper
Instructions:
- Preheat oven to 325.
- Cook pasta al dente according to package instructions.
- Drain and set aside.
- Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook until vegetables are tender and soft enough to blend.
- Once veggies are tender, remove from cooking water, and place them in the blender. Add in remaining ingredients and blend till smooth.
- Toss pasta and cheese sauce together, pour into a baking dish and top with crumble of choice. (Your favorite bread, toasted and blended in a food processor with lemon juice and seasonings is a great way to go. Or crumble up some Simple Mills crackers and call it a day!)
- Pop in the oven for 15 minutes and then enjoy the magic