Mac and Cheese Vegan Style
Calories:
Ingredients
- 1 16 oz Brown Rice Penne, all natural, gluten free
- 1 ¼ cup potatoes, peeled and diced small
- ⅓ cup carrots, diced small
- ⅓ cup chopped onion
- 1 ½ cup water, use the water you cooked the veggies in
- ½ cup raw cashews
- ¼ cup coconut milk
- 2 Tbs nutritional yeast flakes
- 1 Tbs lemon juice
- ¼ tsp garlic powder
- ½ tsp salt, or more to taste
- ⅛ tsp cayenne pepper, optional
Instructions
For the Pasta
- In a large pot, cook pasta according to package directions.
- Drain, rinse and set aside.
For the Cheese Sauce
- Bring 3 cups of water to a boil in a medium sauce pan.
- Add potatoes, carrots and onions.
- Bring back to a boil and reduce heat to low until vegetables are tender.
- Drain water, reserving liquid, and add vegetables to Vitamix.
- Add 1 ½ cup of reserved water, cashews, coconut milk, nutritional yeast, lemon juice, garlic powder, salt and cayenne pepper to Vitamix.
- Blend on high until ingredients are nice and creamy, less than a minute.
- Add pasta to a serving dish, or back into the large pot, and pour the "cheese" sauce over the pasta.
- Mix well and serve.
Notes
If you do not have a Vitamix or high power blender, make sure to soak your cashews for a few hours before using.
Recipe adapted from Vegan Yumminess ~ Creamy Vegan Mac and Cheese
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg