Description
A delicious and comforting vegan mac and cheese that offers creamy, cheesy flavor without dairy. Easy to make with simple ingredients, it’s a great way to sneak in some veggies!
Ingredients
Scale
- ¾ cup peeled and diced Yukon Gold potato
- ¾ cup peeled and diced sweet potato
- 2 garlic cloves
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra-virgin olive oil
- ¼ cup water
- 12 ounces elbow macaroni
- Sea salt, to taste
Instructions
- Place the Yukon Gold potatoes and sweet potatoes in a saucepan. Cover with cold water and add a few pinches of salt. Bring to a boil, then reduce heat and simmer uncovered until fork-tender, about 8 to 12 minutes. Drain and transfer to a high-speed blender.
- Add garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, olive oil, and water to the blender. Blend until smooth and creamy.
- In a large pot, bring salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining. Return pasta to the pot.
- Stir in the vegan cheese sauce, adding some reserved pasta water to loosen the sauce if needed. Season with sea salt to taste and serve warm.
Notes
For extra creaminess, blend the sauce longer. Add spices like smoked paprika or chili powder for extra flavor. Mix in favorite veggies for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, dairy-free, comfort food, healthy recipes