Vegan Mac and Cheese without Cashews
My vegan mac and cheese without cashews is quick and easy to make. It’s rich, smooth, and creamy. The ultimate weeknight dinner!
Servings 4 servings
Calories 449kcal
Equipment
- Food processor
- Saucepan
Ingredients
- 1 large potato peeled and chopped
- 1 large carrot peeled and chopped
- ¼ cup water
- 2 tablespoon olive oil
- 2 tablespoon nutritional yeast
- ½ tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 12 ounces elbow macaroni pasta
- ½ cup reserved pasta water
Instructions
- Boil the potato and carrot until soft then transfer to food processor. Add remaining ingredients and blend until smooth.
- Prepare the pasta al dente, according to the package directions. Once cooked, reserve ½ cup pasta water before draining.
- Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce and reserved pasta water a couple tablespoons at a time to loosen the sauce, until desired consistency is reached.
Notes
Serve warm with steamed vegetables or dinner rolls.
Variations
- Make vegan gluten free mac and cheese by using gluten free elbow macaroni pasta.
- Make baked vegan mac and cheese by transferring the mac and cheese into a greased baking dish, topping with breadcrumbs, and baking at 350F for 20 minutes.
- Make spicy mac n cheese a try by adding a few shakes of red pepper flakes or cayenne pepper. Alternatively, stir in hot sauce or buffalo sauce before serving!
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Store in freezer safe bags for 2-3 months.
