The Very Best Vegan Mac & Cheese
Serves: 8 Prep Time: 10 min Cook Time: 20 min Total Time: 30 mim
Ingredients:
1 large russet potato pealed and chopped
2 medium carrot peeled and sliced1 medium onion chopped
1 cup of raw cashews soaked in very hot water for 30 min to an hour
1 tbs of fresh lemon juice
3-4 Tbs of nutritional yeast
3/4 - 1 cup of canned full fat coconut milk (shake can before opening)
1 tsp sea salt
1/2 tsp of garlic powder
1 pinch of cayenne pepper
1 pinch of paprika
2 8oz boxes of Gluten Free pasta
Directions:
Bring several cups of water to a boil. Add in chopped potato, carrots and onion to the water. Cook veggies for roughly 10 minutes or until they are soft enough to blend up in a food processor.
Once veggies are soft drain them in a colander and add to a high powered food processor. Add in the soaked cashews, lemon juice and the full fat coconut milk and blend on high until a smooth purée is formed. Add in remaining ingredients and blend on high until all the ingredients are well combined.
Make the pasta according to the box instructions. Once pasta is cooked add desired amount of sauce to the noodles and stir. The sauce makes enough for two 8oz boxes of pasta.
Notes:
*All text & images © Copyright Kaili Mills for Measure Me Whole.
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