Vegan Macaroni and Cheese

Name: Vegan Macaroni and Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 150 g raw cashews (soaked in water ahead of time); 450 g yellow potatoes; 200 g carrots; 100 g onions; 118 ml coconut milk; 4 Tbsp nutritional yeast; 2 Tbsp lemon juice; 2 tsp salt; 2 tsp paprika; 1 tsp garlic powder; 150 ml water (as needed, for consistency); 500 g pasta (whatever small shape you prefer)

This recipe has a creamy, cheesy sauce that is made up of whole foods and vegetables, but you’d never know it! With a high speed blender or food processor, this recipe can be made in 30-40 minutes, and can be a side dish or main course. This recipe can be gluten-free with the simple substitution of your favourite gluten-free pasta!

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Ingredients

Servings: 8

150 g

raw cashews soaked in water ahead of time
450 g

yellow potatoes
200 g

carrots
100 g

onions
118 ml

coconut milk
4 Tbsp

nutritional yeast
2 Tbsp

lemon juice
2 tsp

salt
2 tsp

paprika
1 tsp

garlic powder
150 ml

water as needed, for consistency
500 g

pasta whatever small shape you prefer

Instructions

First, make sure you soak the raw cashews ahead of time, as they will blend up better. If you’re short on time, pour boiling water over them and let them sit while you prepare the other ingredients. Otherwise, you can soak them in cold water for 2-3 hours ahead of time, or overnight in the fridge.
Bring a small pot of water to boil. Cut up the potatoes, carrots, and onions into small to medium dice. The smaller they are, the faster they will cook, so if you’re short on time, cut them into very small pieces. Cook them in the boiling water for about 10 minutes, or until very soft and tender, so they will blend easily. Check them by pressing them against the side of the pan with the back of a spoon, if they resist or crack instead of mushing, they need a little longer.
Start another larger pot of water boiling for the pasta, and cook the pasta as the package instructs.
Drain the cooked vegetables, and drain the cashews.
Add all of the ingredients to your blender, except the water. Add the water a little bit at a time as you blend, and stop when desired consistency is reached. If you want a thinner sauce, you can add more water, or a splash of milk. Taste, and adjust seasonings as needed.
Pour the finished sauce over the pasta and mix together for serving, or alternatively, pour over each plate of pasta individually. Optionally top with some chopped parsley and a sprinkle of paprika for garnish.

Notes

It’s better for leftovers if the sauce is separate from the pasta, because it tends to dry up a bit when reheated. Add a splash of milk if necessary.
If you double this recipe, or if you use a food processor, you can easily blend everything up in batches and just mix it together in a large bowl.