Vegan Mac and “Cheese”
Growing up, Macaroni and Cheese was one of my favorite meals to eat. Whether having it for lunch or dinner it was always an easy meal that could never go wrong.
When I became vegan I figured that this savory meal would be a thing of the past. A distant memory so to speak. Yes, I’ve tried different versions of vegan mac and cheese but it never seemed to amaze me. That is until I read a recipe that used potato, carrots and cashews to make a cheesy sauce. I gave that recipe a try but added new things to my liking, creating my own version of this yummy, creamy, healthy version of one of the most popular American dishes.
1 large potato
1 medium carrot
Elbow pasta (16 oz dry pasta)
handful of cashews
1/4 cup of coconut milk (I used the canned Lite milk)
1/4 cup of veggie broth (I used the broth from the boiled veggies)
1 tsp of coconut oil
1 tsp Turmeric
2 pinches (more or less) Himalayan Sea Salt
Pepper (to your liking)
Paprika (to your liking)
2 pinches Garlic Powder
Boil until cooked.
Once cooked, drain and add a tsp of coconut oil to smooth out pasta
Boil peeled & cubed potato, diced carrot, half an onion
Once soft, add to a blender (I used my nutribullet) – potato, carrot, half onion, cashews, spices, 1/4th cup coconut milk, 1/4 cup of veggie broth and blend. Add more coconut milk a little at a time for a creamier consistency.
Add the sauce to the pasta, taste to make sure it’s to your liking. Sometimes I’ll add more sea salt or spices but do so a little at a time. I’ve made the mistake of making mine way too salty.
This is such a easy and fast meal to make. I hope you all enjoy!
Love and Light,