Whether you’re a new vegan or have been for years, cheese seems to be the thing most people say they miss most. I promise you that you’ll fill your mac and cheese craving with this recipe. Seriously. This is one that you’ll come back to over and over.
We have a lot of fun with this one. This is a tried and true base for so many great variations. You can add veggies and spices, which you’ll see plenty of on our Instagram account.
Give it a try and tag us in your photos if you post them online. We love seeing them. Be sure to let us know how many people you impressed with this one. 🙂
Mac and You-Won't-Believe-It's-Not-CheesePrint Recipe
- 500 g pasta
- 1 cup potatoes
- 1/3 cup onion
- 1/4 cup carrots
- 2 tbsp shallots
- 1 cup water
- 1/2 cup raw cashews, pre-soaked overnight
- 1/3 cup vegan butter or margarine
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp garlic
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne
Peel and chop your potatoes, carrots, onions, and shallots.
Add vegetables to 1 cup water and bring to a boil. Reduce heat and simmer 15 minutes.
Add cashews, butter, salt, garlic, mustard, lemon juice, pepper, cayenne, and paprika to your blender.
When the vegetables are very soft, pour the entire contents of the pot (water included) into the blender.
Blend for a few minutes until the mixture is super fine, with no chunks or visible particles. You want this as creamy as possible.
Cook your pasta according to the instructions on the package. Al dente is best. Drain when it is ready and put the noodles back in the pot.
Pour the sauce over the drained pasta and mix with a large spoon.
Serve hot! Sprinkle with your favourite toppings or eat it as it.