Vegan Mac and Cheese

Ingredients

• 1 cup raw cashews, soaked in hot water 15 minutes and drained
• 1 pound elbow macaroni
• 1 cup russet potato, peeled and diced
• 1/2 cup carrot, peeled and chopped
• 1 1/4 cups vegetable broth
• 1/3 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, peeled
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons vegan butter
• black pepper, to taste

Method

1. 1

   Place the soaked cashews, diced potato, and chopped carrot in a small saucepan and cover with water. Bring to a boil and cook until the potato and carrot are fork-tender.

   10:00 · Simmer potato, carrot, and cashews
2. 2

   Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente.

   8:00 · Boil pasta
3. 3

   Drain the pasta and set aside in the pot.

4. 4

   Drain the cooked cashews, potato, and carrot, then transfer to a blender.

5. 5

   Add the vegetable broth, nutritional yeast, lemon juice, Dijon mustard, garlic, smoked paprika, onion powder, salt, and turmeric to the blender.

6. 6

   Blend on high until the sauce is completely smooth and creamy, scraping down the sides as needed, about 1 to 2 minutes.

   1:00 · Blend sauce
7. 7

   Pour the sauce over the drained pasta and set over low heat. Add the vegan butter and stir until melted and the sauce thickens slightly, about 3 minutes.

   3:00 · Warm sauce with pasta
8. 8

   Season with black pepper to taste and serve immediately.