Vegan Mac and Cheese
This creamy and delicious vegan mac and cheese is made with a blend of vegetables and cashews. It's a comforting dish that's perfect for any occasion, offering all the cheesy goodness you love without any dairy. Easy to make and irresistibly tasty, it's ideal for a cozy dinner or a family favorite side dish.
Instructions
- Cook the gluten-free pasta according to the package instructions. Once done, drain and set aside.
- Peel and chop the potato, carrot, and onion into small pieces. Boil them in a pot of water until tender, about 10-15 minutes.
- While the vegetables are boiling, soak the cashews in hot water for 15 minutes. Drain the cashews.
- Drain the boiled vegetables and place them in a blender along with the soaked cashews, almond milk, vegetable broth, nutritional yeast, tapioca starch, lemon juice, and seasonings (salt, pepper, garlic powder, and onion powder) to taste.
- Blend the mixture until smooth and creamy.
- Pour the blended mixture into a saucepan and cook over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
- Toss the cooked gluten-free pasta with the thickened sauce until well coated.
- Serve the vegan mac and cheese hot. Enjoy the creamy and delicious comfort food!
Notes
- Blend the sauce very smooth—this is what makes it feel “cheesy”.
- Tapioca thickens fast; keep stirring once it starts to heat up.
Equipment Needed
- Pot
- Saucepan
- Stove
- Colander
- Blender
- Mixing Bowl
- Spatula
- Whisk
- Knife
- Cutting Board
- Peeler
- Liquid Measuring Cup
- Kitchen Scale
Nutrition Facts
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