Name: Creamy Vegan Mac and Cheese
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.5 cup raw cashews; 1 cup potato (, peeled & chopped into 1-inch pieces); 0.5 cup carrots (, chopped); 1 cup unsweetened soy milk ((or any plant-based milk)); 0.75 cup vegetable broth (, low sodium); 0.75 tsp granulated onion; 1.5 tsp salt (, more to taste); 0.5 tsp paprika; 2.5 tbsp nutritional yeast (, more if preferred); 2.5 tbsp tapioca starch (*See note); 2 tbsp fresh lemon juice (, more to taste); 16 oz dried elbow macaroni (, gluten-free or regular); 2 tbsp plant butter; 2 cloves garlic (, minced)

Instructions

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1

Boil the raw cashews (0.5 cup), potato (1 cup), and carrots (0.5 cup) until tender (about 8-10 minutes). Drain well and set aside.
2

Place dried elbow macaroni (16 oz) in a large pot of salted boiling water. Cook until al dente and according to package directions (about 9-10 minutes). Drain and set aside.
3

Place all sauce ingredients (except garlic & plant butter) in a high-powered blender: raw cashews (0.5 cup), potato (1 cup), carrots (0.5 cup), unsweetened soy milk (1 cup), vegetable broth (0.75 cup), granulated onion (0.75 tsp), salt (1.5 tsp), paprika (0.5 tsp), nutritional yeast (2.5 tbsp), and tapioca starch (2.5 tbsp), and fresh lemon juice (2 tbsp). Blend until completely smooth, about 1-2 minutes. Set aside.
4

Heat plant butter (2 tbsp) in a large pan over medium heat. When melted, add garlic (2 cloves) and sauté for 30-60 seconds, until lightly golden and fragrant (be careful not to burn).
5

Pour in the blended cheese sauce and cook for 4-6 minutes until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a splash of [vegetable broth]. Taste for seasoning and add more if needed.
6

Now add the cooked dried elbow macaroni (16 oz) to your sauce and gently toss to coat. Serve immediately. Enjoy!