Vegan Mac N Cheese Sauce
You won't regret cozying up with a warm bowl of this vegan mac and cheese! The recipe makes a lot of cheese, but it's versatile and can be eaten throughout the week on a variety of meals besides pasta (My favorite is to top it on Mexican food! Nachos anyone?)
Serves: 6+
Total Time: 35 mins
Ingredients:
Optional Pasta:
Brown Rice or Chickpea Pasta
Head of chopped broccoli
Re-use the boiled veggie water to boil the pasta!
3 Yukon Gold Potatoes
2 Large carrot
1/2 Onion
1 cup of Cashews (soaked in water for few hours)
6 tbsp Nutritional Yeast
1/2 cup Coconut milk
2 tbsp Lemon juice
2 tsp Salt
1 tsp Garlic powder
Pinch of paprika, ground yellow mustard seed, & cayenne pepper
Directions:
Wash the potatoes and carrots then use a peeler to remove the skins. Chop the potatoes, carrot, and onion; the smaller you chop the faster they will cook.
Fill a large saucepan or pot with enough water to boil the chopped veggies. Boil for about 10 minutes. Take a bite (or fork it) of carrot or potato chunk to test when they are soft, cooked through.
While veggies boil, in a food processor blend coconut milk, nutritional yeast, lemon, salt, and spices.
Remove the cooked veggies from the pot using a slotted spoon (spoon with holes) and add them to the food processor/blender. This is so you save the water.
Add 1 1/2 cups of the boiled veggie water.
Drain the soaked cashews and add them to the blender, along with the spices.
Blend until no chunks are present, taste to adjust seasonings.
Optional: Set sauce aside. Boil the pasta reusing the veggie water. Boil for as long as instructions suggest; the last 7 mins as the pasta boils throw in the chopped broccoli. Drain the pasta and broccoli. Pour them back into the pot and mix in the cheese sauce. Eat hot!