This delicious dish is sure to leave you satisfied!
Total time: prep/cook 20 min
Ingredients
- 10 ounces dried whole wheat/whole grain or gluten free macaroni (or about 2⅔ cups)
- 1 cup peeled/diced potatoes or russets
- ¼ cup peeled/diced carrots
- ⅓ cup chopped onion
- ¾ cup water (preferably use liquid from pot of boiled veggies)
- ½ cup raw cashews (soak 1/2 hour)
- ¼ cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- ½ teaspoon salt (or more to taste)
- 1 teaspoon nutrispice
- 1 pinch cayenne pepper (optional)
- 1 pinch paprika
Instructions
- Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
- Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
- When veggies are soft, use a slotted spoon to remove from cooking water, and place in your blender. Add ¾ cup of the cooking water to your blender, along with remaining ingredients.
- Blend until smooth.
- Pour sauce over your cooked macaroni in a dish of your choice, taste for salt, and serve immediately.
- Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.
This recipe is adapted from VegNews’ Vegan Macaroni and Cheese: http://vegnews.com/articles/page.do?pageId=40&catId=10