The Best Vegan Mac and Cheese recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 ¾ cups whole wheat elbow macaroni 2 potatoes 1 small onion, chopped ½ carrot, finely chopped 1 clove garlic, minced 2 tablespoons water, or as needed ¾ cup water ½ cup cashews ¼ cup soy milk ¼ cup nutritional yeast 1 tablespoon lemon juice 1 teaspoon sea salt 1 dash ground paprika 1 dash cayenne pepper 2 tablespoons water 2 cups chopped broccoli florets
Nutrition Info
- 325.6 caloriescarbohydrate: 51.8 gcholesterol: : -fat: 9.2 gfiber: 8.6 gprotein: 14.5 gsaturatedFat: 1.7 gservingSize: -sodium: 586.1 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions The Best Vegan Mac and Cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder, pulse a few times before leaving on to blend until smooth.
Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.