Vegan Mac & Cheese

vegan mac

Recipe adapted from here, here, and here
  • 2 cups water (!! measure this out, it’s actually important this time!)
  • 1 small sweet potato, peeled and chopped
  • 1 medium sweet onion, chopped
  • boiled vegetables from above
  • remaining water from the veggie pot (about 1.5 cups)
  • 1 cup raw cashews, soaked for about half a day
  • 1/3 cup nutritional yeast
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt, or to taste
  • pepper, to taste
  • dash of cayenne pepper (optional)
  • 1 pound pasta
  1. In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and onion. Boil for 10-15 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.
  2. In a separate pot, start boiling the water for the pasta. Cook 16 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.
  3. Start making the cheese sauce. Spoon out the boiled vegetables and transfer them to a blender. Add in the remaining boiled water from that pot. Be careful, it’s very hot! Add in rest of the ingredients for the cheese sauce. Blend it up and be sure to let heat out or else it can explode.
  4. Taste test and add in extra salt or pepper, if desired.
  5. Pour the cheese sauce over the pasta. Mix until well combined.

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