Description
This vegan mac and cheese recipe is the ultimate comfort food that everyone can enjoy. It’s dairy-free, creamy, and delicious, making it a perfect dish for any occasion. Plus, it’s easy to make and can be ready in no time!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped (1 1/2 cups)
- 1 small potato, thinly sliced
- 3 garlic cloves, minced
- 1–2 small carrots, chopped (1/2 cup)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- pinch of crushed red pepper flakes
- 2/3 cups raw cashews, soaked overnight (see note)
- 2 cups water
- 1/4 cup yeast flakes
- 3 – 3 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon turmeric
- 1 tablespoon vegan margarine (optional)
- salt to taste
- 8oz macaroni, cooked
Instructions
- In a medium size pot, over medium to high heat, sauté onion in olive oil for 3-4 minutes.
- Add the thinly sliced potato, minced garlic, chopped carrots, garlic and onion powder, 1/2 teaspoon sea salt, and crushed red pepper. Sauté for 1 minute.
- Add the soaked cashews and water. Let it simmer until the potato and carrots are cooked and soft.
- Transfer to a blender and add nutritional yeast flakes, lemon juice, turmeric, margarine (optional), and salt to taste. Blend until smooth.
- Mix with macaroni and serve.
Notes
- Cashews lose some of their distinctive taste and blend easily when soaked overnight. If per chance you did not remember to soak overnight, you can cook the cashews in a little bit of water for 15 minutes or so. This will have a similar effect. Be sure to drain the cashews before use.
- This cheese sauce stores well in the fridge. It can be made ahead of time, and then heated and added to pasta right before serving.