Vegan Mac and Cheese (dairy-free 'cheese sauce')

🧂 Ingredients

• 400 g pasta

  uncooked
• 250 g potatoes
• 1-2 carrots
• 1 onion
• 2-3 garlic cloves
• 175 ml water

  of the cooked vegetables
• 80 g cashew nuts

  optional cashew butter
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tbsp mustard
• 1-2 tsp salt
• 1 tsp red pepper powder
• fresh parsley
• red pepper flakes

Instructions

• 1 Soak Cashews for 2-3 hours (or better overnight), then drain. (Optionally, you
  can also boil the cashews for 10 minutes or simply use store-bought cashew
  butter).
• 2 Chop potatoes, carrots, onion, and garlic and cook for about 10 minutes, or
  until the vegetables are soft enough to blend.
• 3 In the meantime, cook pasta ‘al dente’ according to package instructions. Drain
  afterward.
• 4 As soon as the vegetables are soft enough to blend, remove them with a slotted
  spoon from the cooking water and blend them with 175 ml of that cooking water
  along with the remaining ingredients in a blender for about 2 minutes until
  smooth and creamy. (The consistency of the sauce depends on the amount of the
  liquid).
• 5 Pour the sauce over your cooked noodles. (Heat up again, if you like).
• 6 Serve your mac and cheese with red pepper flakes and fresh parsley in a pasta
  dish.
• 7 As an option, you can place the noodles in a baking dish, sprinkle with bread
  crumbs and bake at 180 degrees for about 15 minutes.
• 8 Enjoy!

Nutrition Info