If anything is going to help you beat the winter blues, it’s comfort food. Macaroni Cheese is the ultimate belly-warming, hearty dish that is nostalgic, delicious and easy to make. If you’ve just made the commendable move to veganism, we’re delighted to inform you that good ol’ Mac and Cheese is a plate you don’t need to sacrifice. This recipe makes spectacular sneaky use of a host of vitamin-packed veggies and some coconut milk to perfectly emulate the creamy cheesiness that usual comes with a bowl of Mac and Cheese.
10 ounces dried macaroni (or about 2 2/3 cups)
1 cup peeled/diced yellow potatoes (or russets)
1/4 cup peeled/diced carrots
1/3 cup chopped onion
3/4 cup water (preferably use liquid from pot of boiled veggies)
1/2 cup raw cashews
1/4 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
3/4 to 1 teaspoon salt (or more to taste)
1/4 teaspoon garlic powder
1 pinch cayenne pepper (optional)
1 pinch paprika
1. Cook macaroni al dente, according to package instructions in salted water, drain, and set aside.
2. 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.
3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews). Blend until smooth.
4. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.