Vegan Mac and Cheese Recipe
This mac and cheese recipe is a healthier, plant-based version of the beloved classic! With wholesome ingredients and a few vegan substitutions, you will enjoy the best vegan mac and cheese!
Equipment
- pot
- chopping board and knife
- Vitamix/ high-speed blender
- Sautee pan
Ingredients
- 100 g raw cashews ⅔ cup
- 82 g sweet potatoes chopped into cubes
- 148 g potato 1 medium size regular chopped potato
- 87 g carrots one medium size chopped carrot
- 220 g gluten-free elbow pasta
- 1 tablespoon olive oil
- 32 g onion ½ white onion chopped
- 1 clove garlic minced
- 120 ml almond milk half a cup of any plant milk
- 3 tablespoons nutritional yeast
- ¼ teaspoon turmeric powder
- ½ teaspoon smoked paprika
- ½ teaspoon miso paste
- ¾ teaspoon pink salt
- 1 pinch pepper
- 1 teaspoon tapioca starch
Instructions
- Add cashews into a small bowl and boiling water; let it soak for 15 minutes
- While the cashews are soaking, boil salted water, add chopped sweet potato, potato, and carrots, and boil until fork-tender.
- Cook pasta according to package instructions and set aside.
- Heat olive oil in a pan and add chopped onion. Sautee for a couple of minutes till translucent. Add garlic and saute for a minute
- Drain the soaked cashews and boiled veggies.
- Into a high-speed blender like Vitamix, add almond milk, cashews, boiled veggies, sauteed onion and garlic, nutritional yeast, turmeric powder, smoked paprika, miso paste, salt, pepper, and tapioca starch. Blend on high till a smooth and creamy consistency is reached.
- Drain the pasta once cooked; add the vegan cheese sauce to the cooked pasta, serve, and enjoy!