Vegan Mac and Cheese
This is a plant based twist to a traditional classic. Best of all it's packed with veggies without the kids knowing it.
Servings 4 people
- 1 lb Macaroni Noodles cooked according to box directions
- 2 cups Russet Potato peeled and large diced
- 1 cup Carrot Peeled and diced
- ½ cup Cashews raw and unsalted
- 1/3 cup Olive Oil
- ¾ cup Plant Milk of Choice
- ½ cup Nutritional Yeast
- 2 tsp Yellow Mustard
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Turmeric Powder
- Optional Garnish: parsley panko
Start by boiling carrots, potatoes and cashews for 20 minutes or until all components are tender and soft.
Cook pasta according to box directions and set aside.
Add the cooked vegetables and cashews to blender, along with the remaining ingredients.
Blend until the mixture is creamy and smooth.
Toss cooked noodles in cheese sauce and serve warm. If noodles and sauce have cooled, reheat stovetop, adding panko topping if desired.
Calories: 769kcal | Carbohydrates: 110g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Sodium: 64mg | Potassium: 908mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5348IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg