adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Vegan Mac and Cheese
The Best Vegan Mac and Cheese
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent vegan mac and cheese with creamy cashew sauce and broccoli.
Ingredients:
  • 1.75 cups whole wheat elbow macaroni
  • 2 potatoes
  • 1 small onion, chopped
  • 0.5 carrot, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons water, or as needed
  • 0.75 cup water
  • 0.5 cup cashews
  • 0.25 cup soy milk
  • 0.25 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1 dash ground paprika
  • 1 dash cayenne pepper
  • 2 cups chopped broccoli florets
Instructions:
  • 1. Boil a big pot of lightly salted water. 2. Cook the macaroni in the boiling water until firm but tender, stirring occasionally, for about 8 minutes. 3. Drain the cooked macaroni.
  • In a large pot, simmer potatoes in salted water until tender, about 20 minutes. Drain and chop potatoes finely after cooling.
  • In a small pot over medium heat, simmer potatoes, onion, carrot, and garlic with 2 tablespoons water until soft and most of the water has evaporated, approximately 3 minutes. Take off the heat.
  • Pour the potato mixture into a blender along with 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Secure the lid firmly with a potholder and pulse a few times before blending until smooth.
  • In a nonstick pan over medium heat, warm 2 tablespoons of water. Cook broccoli until tender yet slightly crisp, approximately 5 minutes. Transfer broccoli to a large serving bowl. Add macaroni, pour in cashew sauce, and mix until well coated.

Similar Recipes