Originally posted September 18, 2015

vegan mac & cheese

vegan mac & cheese by joanie

I'm not a vegan, but I love a range of tastes and was intrigued by the idea that I could whip up something cheesy without using cheese. I mean, I don't always have cheese on hand so making cheese is kind of magic. Well...if you DO eat cheese, this is kind of disappointing. If you don't/can't eat cheese, then this might be amazing...? Also, I don't have a blender, and my food processor didn't deliver the smoothest "cheese." Finally, this is a work in progress. I plan to follow a commenter on the Buzzfeed site, who suggested adding nutritional yeast and red miso. (I already added the other suggested ingredient, which was mustard.) Oh, one more thing. I used roasted and salted cashews, and that was fine. (I think raw was in the original recipe, but I can't recall.) If that's what you have on hand, by all means, use it!

Ingredients

  • 1 lb pasta
  • 2 yukon gold potatoes, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1/4 yellow onion, chopped
  • 1/2 cup cashews
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dijon mustard
4-6 servings

Directions

Bring a pot of salted water to boil. Add the pasta and cook to al dente according to the package. Drain and set aside.

Meanwhile, boil some water in a small pot. (It should be enough for the potato, carrot, and onion to be submerged.) Add the potatoes and cook for 2 minutes. Add the carrots and cook for another 5 minutes. Finally, add the onion and cook for another 7 minutes.

Remove from heat. Drain the veggies but reserve the water.

In a blender or food processor, add the boiled veggies, 1 1/2 cups veggie water, cashews, onion powder, garlic powder, salt, and mustard. Blend/process until smooth.

Toss with the pasta until evenly coated.

Serve.

30 minutes

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