Cooked - Ultra-creamy Vegan Mac And Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ultra-creamy Vegan Mac And Cheese

6.0

12 oz elbow macaroni (or pasta of choice)

1 cup raw cashews (soaked 2+ hours or boiled 10 min)

1 medium Yukon gold potato, peeled and diced

1 medium carrot, peeled and chopped

3 tbsp nutritional yeast

2 tbsp miso paste (white or yellow)

2 tbsp lemon juice

2 cloves garlic, sautéed or roasted

1 cup unsweetened plant milk (soy or oat work best)

2 tbsp olive oil or vegan butter

1 tsp smoked paprika

1 tsp Dijon mustard

½ tsp turmeric (for golden color, optional)

Salt and black pepper to taste

1 cup panko breadcrumbs (optional)

2 tbsp olive oil (optional)

1 tsp garlic powder (optional)

Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
Boil veggies: In a medium pot, cover potato and carrot with water. Boil until soft, about 10 minutes. Drain.
Blend sauce: In a high-speed blender, combine cashews, potato, carrot, nutritional yeast, miso, lemon juice, garlic, plant milk, olive oil, paprika, mustard, and turmeric. Blend until silky smooth. Taste and adjust salt and pepper.
Combine: Toss pasta with sauce in a large pot over low heat until warmed through and creamy. Add a splash more plant milk if needed.
Optional bake: For a crispy top, transfer mac to a baking dish. Mix breadcrumbs with olive oil and garlic powder, sprinkle over the top, and broil until golden, about 3–5 minutes.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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