Easy Vegan Mac and Cheese
Yield: 6
Ingredients
- Vegan Cheese Sauce
- 1 cup raw cashews soaked)
- 1 cup roasted sweet potato -mashed
- 2 tbsp nutritional yeast
- 1 pinch chili powder (optional)
- 1.5 tsp onion powder
- 1 tsp garlic powder
- 2.5 tbsp tapioca
- 1 pinch sea salt to taste
- 2 cups water
- Pasta
- 3/4 lb Bentilia - Red Lentil Elbow Macaroni Pasta
- 3 cups broccoli florets + more
Instructions
- Make the Cheese Sauce: Rinse and soak the cashews in hot water for 20 minutes or in cold water overnight.
- Drain and rinse again then add them to a powerful blender together with the roasted potato, nutritional yeast, all the spice and water. Process until silky smooth.
- Transfer the cheese sauce to a medium pot and bring to a simmer. Stir well for a few minutes until thick and creamy. Remove from flame, taste and adjust seasonings with sea salt and black pepper to taste.
- Cook the Pasta: Meanwhile bring a large pot of water to a boil and add a good pinch of salt (the water should taste like the ocean). Add the macaroni and cook for 2 minutes less than the instructions on the box say.
- Add the broccoli florets to the pot with the pasta and simmer together for 2 minutes. The pasta and broccoli should be perfectly cooked al dente at this point but give it a taste anyways. You don’t want to overcook them.
- Reserve one cup of the pasta water then drain the pasta and broccoli in a colander. Add them to the pot with the cheese sauce and toss everything to coat well. (Add a little bit of the reserved pasta water if needed to stretch out the sauce at this point).
- Serve hot topped with smoky tempeh bits or sesame tofu if desired
Calories
375.32Fat (grams)
11.76Sat. Fat (grams)
2.12Carbs (grams)
55.26Fiber (grams)
11.40Net carbs
43.86Sugar (grams)
7.57Protein (grams)
17.14Sodium (milligrams)
200.04Cholesterol (grams)
0.49