Whip It Up Wednesday – Creamy Vegan Mac & Cheese

Can I get a YUM?!

Creamy Vegan Mac-n-Cheese

Ingredients:

10 ounces dried macaroni (or about 2⅔ cups)
1 cup diced yellow potatoes
¼ cup diced carrots
⅓ cup chopped onion
¾ cup liquid from pot of boiled veggies
½ cup raw soaked cashews
¼ cup canned coconut milk
2 1/2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
1 teaspoon Himalayan salt
¼ teaspoon garlic powder

Instructions:

Soak cashews in boiling water for 15-30 minutes while you cook everything else.

Cook macaroni according to package instructions and drain; set aside.

Bring 2-3 cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion into the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft.

Use a slotted spoon to remove the veggies from cooking water, and place them in your blender (a high-powered blender works best).

Add ¾ cup of that cooking water to your blender, along with the remaining ingredients. Blend until smooth.

Pour sauce over cooked macaroni noodles and enjoy! Great over broccoli or other veggies!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s