Vegan Macaroni & Cheese
Macaroni and cheese is definitely one of my husband's favorite foods, so once we went vegan we were on the hunt to find even a close second to the one I used to make. This recipe by far is the closest we've gotten to recreating that delicious cheesiness. I especially love it too because it's a way to sneak extra vegetables into my toddler's diet and it's fairly simple to make.
1 lb dried macaroni of your choice
1 medium peeled and diced yellow potato
2 peeled and diced orange carrots
1/2 yellow onion diced
¾ cup water from boiled veggies
½ cup raw cashews boiled for 10 mins and drained
¼ cup soy or almond milk
1/4 cup nutritional yeast flakes
juice of 1 lemon
1 tsp salt
¼ tsp garlic powder
pinch of smoked paprika
1. Cook macaroni according to package instructions.
2. Meanwhile bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
3. Once veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in blender. Add ¾ cup of that cooking water to your blender, along with remaining ingredients. Blend until smooth.
4. Pour sauce over your cooked macaroni noodles, stir together and serve. Season top with cracked black pepper.