Vegan Mac and Cheese
Jackie Olango
over 1 year ago
A delicious and creamy vegan version of the classic mac and cheese dish.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
12g
Sat Fat
2g
Carbs
45g
Chole
0mg
Fiber
5g
Sugar
2g
Sodium
500mg
Ingredients
- 2 cups elbow macaroni
- 1 cup raw cashews
- 1 cup peeled and diced potatoes
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 1 tablespoon olive oil
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a pot, bring water to a boil and add the diced potatoes. Cook until tender, then drain.
- In a blender, combine the cooked potatoes, cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, black pepper, vegetable broth, almond milk, and olive oil. Blend until smooth and creamy.
- Pour the sauce over the cooked macaroni and stir until well coated.
- Serve hot and enjoy!
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