Here's another of Lyndsay's healthy and easy recipes for vegans to meat-eaters alike, enjoy!
Anyone else a huge fan of mac and cheese? Here’s an option using veggies for the cheese sauce. Yes, you read that correctly! The combination of veggies, cashews, and nutritional yeast make such a velvety and delicious sauce. Even my cheese-loving husband agrees! This is a recipe I go to again and again when I want something easy and nourishing. It’s a great side dish or if you’re like me, a satisfying main course. And, leftovers are always a hit.
-package of your favorite macaroni (I also use penne or spirals - I love Trader Joe’s brown rice pasta)
-1 cup potatoes, peeled and diced (yellow, russet, or even sweet potatoes work here)
-⅓ cup onion, chopped (white, yellow, or sweet)
-¼ cup carrots, diced
-¾ cup liquid removed from the pot of boiled veggies (can also use water)
-½ cup raw cashews (soak your cashews in hot water to soften)
-¼ cup coconut milk (canned or from a carton; plain almond milk works too)
-2-3 TBS nutritional yeast (adds to the “cheesy” flavor - this is NOT baker’s yeast)
-juice of ½ lemon
-1-1 ½ tsp salt
-¼-½ tsp garlic powder
-sprinkle of paprika to top
Soak your raw cashews in hot water before starting. This will help them to blend easier, especially if you do not have a high-speed blender. Cook your pasta per the package instructions.
Add the veggies (potatoes, onions, and carrots) to boiling water and cook for 10-15 minutes until softened. When they’re done, remove veggies from the pot using a strainer/slotted spoon and add them to your blender along with ¾ cup of the cooking water. Drain the cashews and add to the blender with all remaining ingredients (except the paprika). Pour sauce over the pasta and enjoy! I like to sprinkle a pinch of paprika on top to serve.
It’s that easy!
NOTE: To pack even more veggies into this dish, I usually add fresh or frozen broccoli to the pasta for the last 3-5 minutes of boiling time. The added crunch and pop of color makes it even more delicious!
ANOTHER NOTE: I usually double the sauce recipe and use the leftovers to top other dishes like roasted veggies and quinoa OR I use it as a cheese sauce for nachos, adding tons of beans, veggies, salsa, and avocado on top. Try it!