Vegan Mac and Cheese

This recipe is so creamy and tastes delicious! Blair couldn’t tell the difference and it’s a great way to sneak in some veggies to those stubborn toddlers. I found the recipe over at Vegan Yumminess and it’s a winner in my book. The key is the nutritional yeast to give it that “cheesy” flavour.

Ingredients

  • 2.5 cups dried macaroni noodles (cooked according to packaging)
  • 1 russet potato; peeled and diced
  • 1 carrot; sliced
  • 1 onion sliced (I used leftover minced onion which was a little harder to use so I don’t suggest that)
  • 3/4 cup water from the boiled vegetables
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp lemon juice
  • 1/5 tsp garlic powder
  • 1-2 tsps salt
  • 1 pinch paprika

Bring some water to boil in a small pot and add the cut up vegetables. Cook for 10 minutes until they are tender.

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Add the water, veggies, cashews, coconut milk, salt, nutritional yeast, lemon juice, garlic powder, and paprika to a blender and blend until smooth.

Pour over the cooked macaroni noodles and mix.

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Taste and adjust the salt and pepper.

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