Vegan Creamy Mac-n-Cheese
This is by far the best Mac-n-Cheese recipe I have made. When you read the ingredients you may be like "no way", but try it, you will LOVE it.This is not my recipe though I did make a couple changes/improvements in my opinion. This is from vegnews.com.
Ingredients
- 16 oz Macaroni
- 2 Shallots Diced
- 2 Cups Yellow potatoes Peeled and diced
- 1/2 Cup Carrots Chopped
- 1 Sm Onion Diced
- 1/2 Cup Raw Cashews
- 3 Cloves Garlic Minced
- 1 T Dijon mustard
- 2 T Fresh lemon juice
- 1/2 t Cayenne powder
- 1 t Paprika
- 3 T Nutritional Yeast Optional
- 1/4 Cup Grated Vegan Parmesan
- 1/4 Cup EACH - Vegan Cheddar and Vegan Mozzarella
- 2 t Salt
- 1 t Pepper
Instructions
- In a large pot, fill with water, add some salt and cook pasta until al dente. Drain and set aside.
- Place the raw cashew in a microwave safe bowl, cover with water and microwave for 3 to 4 minutes. Let cool before using.
- In a small pot, add the shallots, garlic, onions, carrots and potatoes. Cover with water and simmer for 15 minutes or until all the veggies are quite soft. Do not drain - you will use some of the cooking water for the cheeze sauce.
- In a food processor, add the butter, dijon, lemon juice, cashews, cayenne, nutritional yeast, vegan parm, vegan cheeses and salt and pepper. Blend until smooth. Add the softened veggies and the cooking water (add the water slowly during blending to get the proper creamy consistency you want). Continue to blend until very smooth.
- Add the macaroni back into the pot you cooked it in and pour in the cheese sauce and mix well. If you want it to be a bit more creamy, add some of the pasta water you saved.
- Serve and ENJOY!