Vegan Mac and Cheese

Growing up, my mom was usually the one who cooked for us, preparing elaborate and wholesome meals from scratch, with plenty of vegetables.

But every now and then, my dad would take over the kitchen. One of my absolute favorite lunches he’d make us was boxed Kraft macaroni & cheese, which I called “cheese soup” because he’d always add extra milk so there was twice as much cheese sauce

Although I haven’t eaten the Kraft version in years, I still love my mac and cheese with A TON of extra cheese sauce.

Serve me a bowl of homemade macaroni drenched in so much creamy cheese sauce that you can’t even tell there’s pasta in the bowl, and you will never hear me complain!

Total Time: 5m
Yield: 3 servings


Ingredients
  • 1/2 cup raw cashews or macadamias (Click for a Nut-Free version)
  • 1 medium peeled carrot, steamed or roasted (80g)
  • 1/4 cup nutritional yeast, OR cheese style shreds as desired
  • 1 tsp white or cider vinegar
  • 1/2 cup water, plus more for soaking
  • optional 2 tsp buttery spread or oil, for richness
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

Instructions
  1. Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg. Serve over cooked pasta, rice, veggies, etc.

Recipe adapted from: https://chocolatecoveredkatie.com/

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