Super Creamy Vegan Mac and Cheese By veganyumminess.com
I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 10 ounces dried macaroni (or about 2 2/3 cups) 1 cup peeled/diced yellow potatoes (or russets) 1/4 cup peeled/diced carrots 1/3 cup chopped onion 3/4 cup water (preferably use liquid from pot of boiled veggies) 1/2 cup raw cashews 1/4 cup coconut milk 2 tablespoons nutritional yeast flakes 1 tablespoon lemon juice 3/4 to 1 teaspoon salt (or more to taste)
Instructions:
Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
