Macaroni and cheese is an American staple and a comfort food that almost everyone has grown up with. Conscious Living brings us an original mac and cheese recipe that incorporates all the comfort with vegan-friendly ingredients.
For more great vegan recipes and lifestyle tips, head over to Conscious Living.
Ingredients
10 oz. of dried pasta (gluten-free if preferred)
1 cup peeled/diced yellow potatoes (or russets)
1/4 cup peeled/diced carrots
1/3 cup chopped onion
3/4 cup water (preferably use liquid from pot of boiled veggies)
1/2 cup raw cashews
1/4 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
3/4 to 1 teaspoon salt (or more to taste)
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 pinch paprika
Preparation
1
Cook pasta al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
2
Bring several cups of water to boil in a small pot.
3
Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 12 minutes, or until vegetables are tender and soft enough to blend.
4
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender.
5
Add 3/4 cup of the cooking water to your blender first then add veggies and your remaining ingredients.
6
Blend until smooth.
7
Pour sauce over your cooked pasta in a serving dish, taste for salt, and serve immediately.
