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The Best Vegan Mac and Cheese

The Best Vegan Mac and Cheese

 

  • INGREDIENTS

    • 1 ¾ cups whole wheat elbow macaroni

    • 2 potatoes

    • 1 small onion, chopped

    • ½ carrot, finely chopped

    • 1 clove garlic, minced

    • 2 tablespoons water, or as needed

    • ¾ cup water

    • ½ cup cashews

    • ¼ cup soy milk

    • ¼ cup nutritional yeast

    • 1 tablespoon lemon juice

    • 1 teaspoon sea salt

    • 1 dash ground paprika

    • 1 dash cayenne pepper

    • 2 tablespoons water

    • 2 cups chopped broccoli florets

  • DIRECTIONS

    • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

    • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.

    • Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.

    • Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.

  • NUTRITION FACTS (per serving)

    326 Calories
    9g Fat
    52g Carbs
    15g Protein

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