Creamy Cashew Mac and Cheese
This vegan mac and cheese is my go-to dish when I’m craving the ultimate comfort food (or anytime really). We eat this on an almost weekly basis in my house and since it’s full of veggies and healthy fats, that’s A-OK.
This cheese sauce is so versatile! You can bake your mac and cheese in the oven topped with breadcrumbs and vegan cheese. Or you can spice up the sauce to make a creamy queso for nachos or tacos. The possibilities are endless!
Delicious!
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients
- 1 1/2 box of pasta of your choice
- 1 1/2 cup chopped sweet potato (or sub carrots)
- 1 1/2 cup chopped potato
- 1/2 cup cashews (or sub almonds)
- 1/2 cup coconut milk
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 tsp turmeric
- juice of 1/2 lemon
- 1 tsp apple cider vinegar
- 3 tbsp olive oil (or sub vegan butter)
- 1 tsp onion powder
- salt & pepper to taste
- 2 tsp tamari or liquid aminos (optional)
- 2 tsp mustard (optional)
- paprika, cayenne, or other spices to taste (optional)
- vegan cheese shreds (optional)
Directions
- Add sweet potatoes, potatoes, and cashews to a pot and cover with water. Cook covered on med heat until potatoes are very soft.
- Cook pasta according to package.
- Transfer steamed sweet potatoes, potatoes, and cashews to a blender and add in remaining ingredients.
- Blend until smooth, adding water as needed to achieve desired consistency.
- Transfer sauce into a clean pot and reheat.
- Mix in pasta and vegan cheese shreds if desired.