November 21st, 2024
Recipes
Vegan Macaroni and Cheese
Valentina P
- Difficulty
•
- Time 30"
Tender pasta noodles tossed in the most delicious and creamy vegan cheese sauce. The thick, velvety sauce adds cheesy flavor to every bite - without the cheese! You'd never guess it was made from a simple combination of sweet potatoes, cashews, onion, and nutritional yeast. This recipe is a family favorite and also tastes great with a few vegetables (peas, spinach, or zucchini) thrown in too.
How To MakeDiet Type: Plant-based
Shopping List
-
Vegan Cheese Sauce
- 3 ounces sweet potato, peeled and diced
- 1/2 cup raw cashews, soaked in warm water for 30 minutes
- 1/4 cup extra virgin olive oil
- 1/4 cup onion, diced
- 1/4 cup nutritional yeast
- 2 teaspoons corn starch or tapioca starch
- 2 teaspoons cold water
- 1 1/2 teaspoons sea salt
- 1 garlic clove, chopped
- 1/2 teaspoon smoked paprika Pasta
- 8 ounces dry pasta of choice
Instructions
- Step 1: Place 1 cup of water in a small saucepan. Add the diced sweet potato and onion and bring it to a low boil over medium-high heat. Cover the pan and simmer for 10 minutes, or until the sweet potatoes are fork-tender. Once cooked, drain the vegetables and reserve the cooking liquid (it will be used in the next step).
- Step 2: Drain and rinse the soaked cashews. Add the cashews to a food processor along with the olive oil, nutritional yeast, salt, garlic, and paprika. Add in 6 tablespoons of the reserved cooking liquid from the sweet potatoes. Blend everything until smooth, scraping down the sides as needed.
- Step 3: Stir together the starch and cold water in a small bowl to form a slurry. Add this slurry to the processor and continue blending for another 30 seconds, or until the sauce is super creamy. Set aside.
- Step 4: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain the cooked pasta, reserving some of the starchy cooking liquid in a mug before draining.
- Step 5: Toss the warm pasta with the cheese sauce. Add the reserved pasta water, a few spoonfuls at a time, until your preferred creamy consistency is reached. You may need a little less than all of the prepared cheese sauce. Enjoy.
Nutrition
Tender pasta noodles tossed in the most delicious and creamy vegan cheese sauce. The thick, velvety sauce adds cheesy flavor to every bite - without the cheese! You'd never guess it was made from a simple combination of sweet potatoes, cashews, onion, and nutritional yeast. This recipe is a family favorite and also tastes great with a few vegetables (peas, spinach, or zucchini) thrown in too.
How To MakeDiet Type: Paleo
Shopping List
-
Vegan Cheese Sauce
- 3 ounces sweet potato, peeled and diced
- 1/2 cup raw cashews, soaked in warm water for 30 minutes
- 1/4 cup extra virgin olive oil
- 1/4 cup onion, diced
- 1/4 cup nutritional yeast
- 2 teaspoons corn starch or tapioca starch
- 2 teaspoons cold water
- 1 1/2 teaspoons sea salt
- 1 garlic clove, chopped
- 1/2 teaspoon smoked paprika Pasta
- 4 servings paleo pasta of choice
Instructions
- Step 1: Place 1 cup of water in a small saucepan. Add the diced sweet potato and onion and bring it to a low boil over medium-high heat. Cover the pan and simmer for 10 minutes, or until the sweet potatoes are fork-tender. Once cooked, drain the vegetables and reserve the cooking liquid (it will be used in the next step).
- Step 2: Drain and rinse the soaked cashews. Add the cashews to a food processor along with the olive oil, nutritional yeast, salt, garlic, and paprika. Add in 6 tablespoons of the reserved cooking liquid from the sweet potatoes. Blend everything until smooth, scraping down the sides as needed.
- Step 3: Stir together the starch and cold water in a small bowl to form a slurry. Add this slurry to the processor and continue blending for another 30 seconds, or until the sauce is super creamy. Set aside.
- Step 4: Bring a large pot of salt water to a boil. Add the pasta and cook until al dente according to package directions. Drain the cooked pasta, reserving some of the starchy cooking liquid in a mug before draining.
- Step 5: Toss the warm pasta with the cheese sauce. Add the reserved pasta water, a few spoonfuls at a time, until your preferred creamy consistency is reached. You may need a little less than all of the prepared cheese sauce. Enjoy.
Nutrition
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Vegan Macaroni and Cheese
PT30M 3 ounces sweet potato, peeled and diced 1/2 cup raw cashews, soaked in warm water for 30 minutes 1/4 cup extra virgin olive oil 1/4 cup onion, diced 1/4 cup nutritional yeast 2 teaspoons corn starch or tapioca starch 2 teaspoons cold water 1 1/2 teaspoons sea salt 1 garlic clove, chopped 1/2 teaspoon smoked paprika 8 ounces dry pasta of choice Gluten Free Paleo Vegan 4 Servings
Ingredients:
