Before I became vegan I was an expert on Mac & Cheese. I am a true starchavore. I will pick savory over sweet any day and this dish was high on the list. Here is a non dairy, cruelty free, and healthy option that squashes all of those strong cravings. This recipe does not disappoint, its rich, creamy and full of that sharp, tangy cheddar flavor.
Ingredients
5 small white potatoes
1/2 of a yellow onion
6 baby carrots
1 cup of unsalted roasted cashews
1 tsp of fresh garlic, chopped
1/2 of lemon, juiced
4 Tablespoons of Nutritional Yeast
1 Tablespoon of yellow mustard
Salt & Pepper to taste
1 box of brown rice elbow pasta
Directions
One hour before you make this Mac & Cheese soak one cup of cashews in water to soften them. In a small saucepan boil the potatoes, carrots, and onion until soft. I keep the peel on the potatoes for extra fiber. In another saucepan cook your elbow pasta until al dente, drain and return to saucepan. Pour the vegetables and the remaining water from the boil to a Vitamix or a high powered mixer. Add to the mixture, the drained but softened cashews, garlic, lemon juice, Nutritional Yeast, mustard, and salt. Blend all of these ingredients on high and until the mixture is smooth. Taste and add more of any other spice you would like. Sometimes I add more garlic, or nooch (nutritional yeast) depending on the day.
Pour the hot creamy sauce over your freshly cooked noodles and stir to coat. This is when I add the freshly cracked pepper.
Enjoy and remember to always be mindful and eat with compassion!
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