Vegan Mac and Cheese (No Cashews)
Vegan Mac and Cheese without cashews is a 15-minute recipe. Perfect for lunch or weeknights. Gluten-free, and kid approved.
Servings: 3 people
Calories: 434kcal
Ingredients
- 8 ounces dry pasta
- 1 cup chopped potatoes (Yukon Gold or russet) peeled, and cut into ¾-inch pieces (about 1 large)
- ¼ cup chopped carrots cut into ¾-inch pieces (about 1 small)
- ¼ cup chopped yellow onion cut into ¾-inch pieces (about 1 small)
- Salt to taste
- ½ cup white beans (cannellini, navy, Great Northern) or raw soaked cashews
- 4 tablespoons nutritional yeast
- 1 tablespoon lemon juice plus more to taste
- ½ teaspoon yellow mustard
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cayenne
- Freshly ground black pepper to taste
- Zest of lemon to taste
Instructions
- Cook the pasta according to the directions on the packet until al dente.
- Cook the veggies: Add the potatoes, carrots, onion, and a dash of salt to a medium saucepan with enough water to cover by about 2 inches high. Bring the water to a simmer and cook covered for about 12 minutes, or until tender. Drain, reserving 2 cups of the cooking water (vegetable broth).
- Blend the sauce: Transfer the potatoes, carrots, onion, cashews or white beans, nutritional yeast, lemon juice, mustard, garlic powder, smoked paprika, cayenne, and 1 cup of the vegetable broth to a blender. Blend on high until smooth.
- Heat the sauce and pasta: Pour the sauce into a small nonstick skillet. Add the desired amount of cooked pasta and cook over medium-low heat until warmed through, adding more vegetable broth until the desired consistency.
- Season with lemon zest, salt and pepper. Serve immediately.
Video
Notes
- Either use ½ cup raw cashews, ½ cup white beans, or ¼ cup cashews plus ¼ cup white beans to make the sauce. Adding cashews makes the sauce creamier, but for nut-free use white beans instead.
- If using cashews, soak them in boiled water for 15 minutes, or overnight, if you do not own a high-speed blender.
- White beans: cannellini, navy, and Great Northern are all good choices.
- Do not overcook the veggies or they will lose their flavor.
- Use store-bought veggie broth, or the liquid from the cooked veggies, to make the sauce.
- Make the sauce ahead of time. Simply heat it with the pasta for a quick weeknight dinner.
Nutrition
Calories: 434kcal | Carbohydrates: 85g | Protein: 20g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 29mg | Potassium: 938mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1860IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg