The Only Vegan Mac and Cheese You'll Ever Need
Yield: about 2 cups
Vegan and Gluten Free
Prep time: 5 minutes Total time: about 25 minutes
½ cup soaked cashews (for 8 hours)
1 large carrot (peeled and cut into small pieces)
1 medium sized russet potato peeled and cut into small pieces)
½ yellow onion (rough chopped)
¾ cup liquid from boiled veggies
3 tbsp nutritional yeast
1 tsp turmeric
1 tsp garlic powder
½ tsp cayenne
½ tsp salt
½ tsp pepper
½ tsp smoked paprika for garnish
1 box gluten free pasta (I used Banza)
Bring two pots of water to boil
Pour pasta into one and cook to box instructions
In the other, add all veggies and boil for 20 minutes
Once veggies are tender, remove ¾ cups from liquid. Strain the rest of the liquid out before adding to blender.
Throw all ingredients into blender, blend for roughly 3-5 minutes until smooth. Add in more salt to taste.
Pour warm cheesy sauce over noodles. You will have some leftover!
**Soaked Cashew Hack:
Forgot to soak your cashews overnight? Place cashews with enough water to cover. Bring to boil, cook for 10 minutes. Then drop down to medium heat, cook for another 15 minutes. Finish off on low for another 5 minutes.