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5 from 1 vote

Mac and Cheese Vegan Style

Course: Comfort Food, Side Dish
Cuisine: Vegan, Vegetarian, Whole Foods/Plant-Based
Calories:
Author: Terri

Ingredients

  • 1 16 oz Brown Rice Penne, all natural, gluten free
  • 1 1/4 cup potatoes, peeled and diced small
  • 1/3 cup carrots, diced small
  • cup chopped onion
  • 1 1/2 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
  • 1/2 tsp salt, or more to taste
  • 1/8 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 1/2 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