The Best Vegan Mac and Cheese
INGREDIENTS
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1 ¾ cups whole wheat elbow macaroni
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2 potatoes
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1 small onion, chopped
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½ carrot, finely chopped
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1 clove garlic, minced
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2 tablespoons water, or as needed
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¾ cup water
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½ cup cashews
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¼ cup soy milk
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¼ cup nutritional yeast
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1 tablespoon lemon juice
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1 teaspoon sea salt
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1 dash ground paprika
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1 dash cayenne pepper
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2 tablespoons water
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2 cups chopped broccoli florets
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DIRECTIONS
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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.
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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.
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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.
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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.
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NUTRITION FACTS (per serving)
326 Calories 9g Fat 52g Carbs 15g Protein