This mac & cheese is insanely creamy, cheesy, sugar free and has a much higher nutritional content than the real cheese stuff. So switch it up. Make my vegan mac & cheese and I don’t think you’ll go back. Here’s the recipe.
- 2.5 cups dried macaroni pasta (I’ve also used penne, gluten free pasta and lentil based pastas and all work well)
- 1 large white potato, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 red onion, peeled and chopped
- 1/2 cup raw cashews, soaked for 30 minutes and then strained
- 1 can full fat coconut milk
- 1/4 cup nutritional yeast
- 1tbsp apple cider vinegar
- A good pinch of salt and pepper
- 2tbsp garlic infused olive oil
- 1tbsp smoked paprika
- 1 tbsp veggie stock powder
- 1tbsp dried mixed herbs
Note: You can definitely use real garlic in place of the garlic infused olive oil. I’m intolerant to garlic which is why I use infused oil. If you do choose to use garlic, add 1-2tbsp olive oil (or any neutral oil) to the recipe.
- In a medium saucepan, slowly fry off the onions with a dash of oil until tender and fragrant.
- Fill two pots with water (one for the vegetables and one for the pasta) and bring to the boil. Add salt.
- Once both pots of water have come to the boil, put all of the veggies in one and the pasta in the other. Cook the veggies until soft and the pasta according to packet instructions.
- When the pasta is cooked, drain and set aside until ready to serve.
- In a blender, add all of the steamed vegetables, onion, cashews, coconut milk, nutritional yeast, apple cider vinegar, salt, pepper, garlic oil, smoked paprika, stock and herbs. Blend until smooth and creamy.
- Pour the sauce over pasta, stirring until the pasta is well coated.
I’ve made a handful of different versions of this recipe. It’s great with jalapeños blended through for an extra spicy, Mexican-esque mac & cheese, or with pan fried mushrooms, spinach and peas if you’re wanting to pack in some extra veggies! I also love it topped with homemade coconut bacon and cashew parmesan.