Whether it’s a kid’s favorite, holiday side dish, or dinner time staple, macaroni and cheese is on most family dinner tables at one time or another. Here’s a delicious plant-based version.
Mac & Cheez
Servings: 8 servings
Equipment
- blender
Ingredients
- 2 cups potatoes peeled and diced
- 1 cup carrots diced
- 1/2 cup onion chopped
- 2 cups veggie broth can use the broth from cooking the vegetables
- 1 cup cashews
- 1/2 cup nutritional yeast
- 1 teaspoon sea salt
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 16 ounces pasta elbow, rotini, penne, farfalle
- 1 bell pepper red
- 2 green onions chopped
- 1/4 cup vegan parmesan
Instructions
- Cook the pasta in a large pot of boiling salted water, per package directions. Drain, rinse, and put back into the pot.
- Add the potatoes, carrots, and onions to a pan of boiling water. Cook 6-8 minutes until soft. Drain, reserving 2 cups of the cooking water.
- Add the cooked vegetables, the cooking water, the cashews, yeast, and seasonings to a blender, and blend until creamy and smooth. This is the cheez sauce. Pour over the pasta.
- Sauté the bell pepper and green onion for a few minutes. Mix into the pasta & sauce.
- Transfer the mac & cheez to a serving bowl and top with vegan parm.
Notes
I usually make this full cheez recipe and use half of it with 8 ounces of pasta; I freeze the other half of the recipe.
Also, when I sauté the red bell pepper, I will add other vegetables like broccoli florets or chopped zucchini.
