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Home Vegan

Vegan Mac ‘n’ Cheese

February 16, 2022
in Vegan
Reading Time: 2 mins read
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for 4 servings

  • 2 yellow potatoes, peeled and cubed
  • 1 medium carrot, cut into 1 inch (2.5 cm) pieces
  • 1 medium onion, peeled and quartered
  • ½ cup cashews (65 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, plus more for water
  • 2 tablespoons nutritional yeast, optional
  • 1 lb elbow macaroni (450 g), cooked, for serving
  • Calories 581
  • Fat 7g
  • Carbs 109g
  • Fiber 7g
  • Sugar 7g
  • Protein 19g

Estimated values based on one serving size.

  1. Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
  2. Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
  3. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
  4. Pour the sauce over the macaroni and stir to coat.
  5. Sprinkle with paprika and serve immediately.
  6. Enjoy!

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