This Creamy Vegan Mac and Cheese is truly amazing! Kids love it and so will you! Simple and easy to make! In only 20 minutes, you can enjoy your own bowl full of this creamy deliciousness! YUM! Check out the recipe below!
Ingredients:
10 ounces dried macaroni (or about 2⅔ cups). We used used Gluten free Brown Rice pasta.
1 cup peeled/diced yellow 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
¼ cup coconut milk
2 Tablespoons nutritional yeast flakes
1 Tablespoon lemon juice
¾ to 1 teaspoon salt (or more to taste)
¼ teaspoon garlic powder
1 pinch paprika
Fresh parsley for garnish
Instructions:
Cook macaroni according to package instructions 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 enough to blend remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.
Blend until smooth.
Pour sauce over your cooked macaroni.
Add salt to taste and garnish with chopped fresh parsley and paprika.
YUM! ENJOY!
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