The Best Vegan Mac & Cheese
I’ve made a variety of different vegan mac & cheese recipes these past couple of years. This is my favourite one I’ve made so far. It’s creamy, delicious, and cheesy. I hope you try it out!
1 cup of chopped potatoes
1/2 cup of chopped onion
1 cup of soaked cashews (overnight is best)
1 teaspoon of mustard
1 teaspoon of turmeric
1 teaspoon of garlic powder
1/4 teaspoon of black pepper
1/4 teaspoon of salt
1/4 cup nutritional yeast
1/2 cup rice milk (or any other non-dairy milk)
500 grams pasta of your choice
A few leaves of kale
In a small pot, boil the potatoes and the onion. This should take around 20 minutes.
While the potato and onions are boiling, cook the pasta according to the instructions. This normally takes around 7-10 minutes.
Rinse and chop your kale then sauté that in a pan with a little bit of olive oil (optional) and black pepper.
Once the potatoes and onions are soft, drain. Add them to the blender along with all of the other ingredients (cashews, mustard, turmeric, garlic powder, black pepper, salt, nutritional yeast, and non-dairy milk.
Blend until smooth and creamy.
Next add all of the creamy sauce to the drained pasta in a pot. Mix in the kale until everything is thoroughly combined.
If you make this recipe I’d love to see! Please tag me on Instagram @vegan_emily :)