Vegan Mac and Cheese

INGREDIENTS:

This recipe makes 4 Servings

  • 16 oz dried macaroni
  • 1 Tbsp olive oil
  • 4 cups water
  • 1/2 cup raw cashews
  • 1 cup of white potato, peeled & chopped
  • 1/2 cup carrots, peeled & chopped
  • 2 garlic cloves, minced
  • 2 Tbsp vegan butter
  • 1/4 cup water
  • For the sauce:
  • 1 cup unsweetened almond milk
  • 3/4 cup vegetable stock
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1/2 tsp paprika
  • 3 Tbsp nutritional yeast
  • 2 1/2 Tbsp tapioca flour, or corn starch
  • 2 Tbsp fresh lemon juice

METHOD:

  • In a sauce pan boil, elbow macaroni, olive oil, and 4 cups of water to cover the pasta.
  • In a separate pan, add cashews, potato, carrots, garlic, butter, & 1/4 cup water. Cover with foil.
  • Cook at high pressure for 4 minutes.
  • Sieve and then Pour all ingredients into a pan. Add all sauce ingredients to the blender and blend on high for about 30 seconds, or until completely smooth.
  • Add sauce mixture back into the pan on top of the pasta, and stir. The sauce will be thin at first, but as you stir, it will become a thicker sauce within a few minutes.