Vegan Mac and Cheese (No Cashews, Oil Free)
This vegan mac and cheese is made with no cashews and is completely oil free. It’s a great, healthier alternative to a typical mac and cheese recipe.
- 100 grams dry macaroni gluten free if necessary
- 1 cup chopped russet potato
- ½ cup chopped carrot
- ¼ cup diced yellow onion
- ½ cup coconut milk full fat
- ¼ cup vegetable broth
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tsp garlic powder
Begin cooking your macaroni according to instructions on the package.
To start the sauce, add the potato, carrot, and onion to a pot. Add 3 cups of water and boil on the stove until the vegetables are soft (approximately 10-15 minutes).
Drain the water, then add the cooked potato, carrot, and onion to a food processor or high-power blender.
Add all other sauce ingredients and blend until smooth, pausing to scrape down sides as needed.
Mix the sauce with the cooked macaroni and enjoy! Heat in the microwave if needed.
Makes 1.5 cups of sauce.
Makes 2.5 cups of mac and cheese. Nutritional information is based on half of this recipe.
Calories: 394.19kcal | Carbohydrates: 60.3g | Protein: 10.98g | Fat: 14.13g | Saturated Fat: 11.21g | Sodium: 264.4mg | Potassium: 678.65mg | Fiber: 4.75g | Sugar: 3.34g | Vitamin A: 5408.49IU | Vitamin C: 11.11mg | Calcium: 30.48mg | Iron: 3.68mg