Creamy Vegan Mac & Cheese

Ingredients

• ¾ cup Yukon Gold potato, peeled and diced
• ¾ cup peeled and diced sweet potato
• 2 garlic cloves
• ¼ cup raw cashews
• 1 tablespoon apple cider vinegar
• 2 tablespoons nutritional yeast
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ cup extra-virgin olive oil
• ¼ cup water
• 12 ounces elbow macaroni
• sea salt (to taste)

Method

1. First, make the vegan cheese: Set the Yukon Gold potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
2. Then, drain the potatoes and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
3. Next, make the mac and cheese: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve ½ cup of the pasta cooking water before draining.
4. After that, drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce, adding up to ½ cup pasta water to loosen the sauce, as necessary. Taste and adjust the seasoning and serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.