American · dinner
Creamy Vegan Mac and Cheese
Comforting mac and cheese with a velvety sauce made from potato, carrot and cashews. Nut-free option included.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
- 350 g macaroni
- 1 medium potato and 1 small carrot, peeled and chopped
- ½ cup raw cashews (or ½ cup white beans for nut-free)
- 1 cup (250 ml) unsweetened plant milk
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder and 1 tsp onion powder
- Salt to taste
Method
- Boil the potato, carrot and cashews together for 12–15 minutes until the potato is very soft.
- Cook the macaroni in salted water until al dente, then drain.
- Drain the vegetables and blend with the plant milk, nutritional yeast, lemon, mustard and spices until completely smooth.
- Pour the sauce over the pasta and stir over low heat for 1–2 minutes until creamy. Season with salt.
Cook's notes
- For a baked version, top with breadcrumbs mixed with olive oil and grill for 3 minutes.
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