Vegan Mac and Cheese
This healthy vegan mac and cheese features a creamy, dairy-free sauce primarily made from potatoes and cashews. It is simple to prepare and is also ideal for creating a delicious pasta bake.
Price per Serving
Instructions
- 1
Soak cashews (80 g) for 2-3 hours (or better overnight), then drain. (Optionally, you can also boil the cashews for 10 minutes or simply use store-bought cashew butter).
- 2
Chop potatoes (250 g), carrots (1), onion (1), and cloves (2 garlic) and cook for about 10 minutes, or until the vegetables are soft enough to blend.
- 3
In the meantime, cook pasta (400 g) ‘al dente’ according to package instructions. Drain afterward.
- 4
As soon as the vegetables are soft enough to blend, remove them with a slotted spoon from the cooking water and blend them with water (175 ml) (from cooked vegetables) along with the remaining ingredients (nutritional yeast (3 tbsp), lemon juice (1 tbsp), mustard (0.5 tbsp), salt (1 tsp), red pepper powder (1 tsp)) in a blender for about 2 minutes until smooth and creamy. (The consistency of the sauce depends on the amount of the liquid).
- 5
Pour the sauce over your cooked pasta (400 g). (Heat up again, if you like).
- 6
Serve your mac and cheese with [red pepper flakes] and [fresh parsley] in a pasta dish.
- 7
As an option, you can place the noodles in a baking dish and bake at 180 degrees for about 15 minutes.
- 8
Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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