The Best Vegan Mac and Cheese recipe

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Ingredients

1 ¾ cups whole wheat elbow macaroni
2 potatoes
1 small onion, chopped
½ carrot, finely chopped
1 clove garlic, minced
2 tablespoons water, or as needed
¾ cup water
½ cup cashews
¼ cup soy milk
¼ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon sea salt
1 dash ground paprika
1 dash cayenne pepper
2 tablespoons water
2 cups chopped broccoli florets

Nutrition Info

325.6 calories
carbohydrate: 51.8 g
cholesterol: : -
fat: 9.2 g
fiber: 8.6 g
protein: 14.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 586.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This delicious creamy mac and cheese recipe is 100% vegan, free of any oil, and made with no-fuzz ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.

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