So Mac & Cheese isn’t something that I crave or had missed being vegetarian. My daughter though has always loved this dish. So I decided to look up some recipes to make a healthier version of this southern classic! The recipe I found on-line I did exactly like it called for by www.veganyumminess.com I doubled the amount of sauce for a larger package of pasta and still had enough sauce left over to cook a half pound of pasta another day and warmed up the sauce and added to the newly cooked pasta! Still delicious! Because the sauce kept so well I will post the doubled recipe as follows:
2 cups diced and peeled yellow potato
1/2 cup of diced carrot
2/3 cup of diced white onion
Boil the above ingredients in a pot of water
I did larger dice on these because once you boil them they go into a high speed blender, so don’t spend to much time cutting them up small.
1 to 1 1/2 cups of vegetable water set aside
Add cooked ingredients to a high speed blender along with the following:
1 cup organic raw cashews
1/2 cup of canned organic coconut milk
4 tablespoons Braggs nutritional yeast flakes
2 tablespoons lemon juice
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper (optional)
1/4 tsp paprika
Blend on high speed until it comes out smooth and creamy no chunks of vegetables visible. If you need more liquid add some of the vegetable water.
Once pasta is boiled add the vegan cheese mixture to drained pasta to desired amount of creaminess.
You might be surprised how delicious and satisfying this dish is!
I also used the left over sauce the next day with a quinoa brown rice pasta so it was gluten free!