Vegan Mac and Cheese

By sccooks

Ingredients

• 8 ounces macaroni noodles, cooked and drained
• 1 cup red or yellow potatoes, peeled and chopped
• 1/4 cup carrots, chopped
• 1/3 cup onion, chopped
• 1/4 cup raw cashews
• 1/3 cup vegan butter
• 3 tablespoons nutritional yeast flakes
• 1/2 teaspoon garlic, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 tablespoon Dijon mustard
• 1/2 cup vegetable stock
• 1/2 cup water
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 pinch paprika

Details

Adapted from thechicisnatural.com

Preparation

Step 1

Preheat oven to 350 degrees F.

2. Bring several cups of water to boil in a small pot. Place potatoes, carrots, and onion in the water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Drain water.

3. In a blender, process the cashews, butter, nutritional yeast, garlic, lemon juice, vegetable stock, dijon mustard and seasonings. Add softened vegetables and water to the blender and process until smooth and creamy.

4. In a large bowl, pour cheese sauce over the cooked pasta and toss until completely coated, then spread mixture into a square baking dish.

4. Bake for 25 to 30 minutes or until browned and bubbly around edges.

Yields 6-8 servings.