Vegan Mac n' Cheese

 
 

An American classic. A dish I want to bathe in. A one dish meal to feed a family/ friends. A way to sneak veggies into your kids Mac and cheese. A way to enjoy Mac and cheese without feeling inflamed AF, whatever you feel this dish would be for you- there’s one thing it is for us all: delicioussssssss. So let’s not waste anytime: 

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Vegan Mac n Cheese
Author: Consciously Coastal
prep time: 30 | cook time: 15 | Servings: 8

Ingredients:

  • 2 boxes of gluten free pasta (I used Banza)
  • 2 yellow potatoes, chopped
  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • ¾ cup water or non dairy milk
  • 1 cup raw cashews
  • 1/4 cup coconut milk
  • 4 tbs nutritional yeast flakes
  • 2 lemons, juiced
  • Salt to taste
  • 1 tsp onion salt
  • 2 garlic cloves
  • /2 tsp paprika
  • ½ tsp turmeric powder
  • ½ tsp black pepper

Instructions:

  1. Preheat oven to 325.
  2. Cook pasta al dente according to package instructions.
  3. Drain and set aside.
  4. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook until vegetables are tender and soft enough to blend.
  5. Once veggies are tender, remove from cooking water, and place them in the blender. Add in remaining ingredients and blend till smooth.
  6. Toss pasta and cheese sauce together, pour into a baking dish and top with crumble of choice. (Your favorite bread, toasted and blended in a food processor with lemon juice and seasonings is a great way to go. Or crumble up some Simple Mills crackers and call it a day!)
  7. Pop in the oven for 15 minutes and then enjoy the magic




Did you make this recipe? Tag @consciouslycoastal on Instagram and hashtag it #consciouslyeats