Vegan Macaroni and Cheese
Serves | 4 |
Prep time | 5 minutes |
Cook time | 15 minutes |
Total time | 20 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Lunch, Main Dish, Side Dish |
Misc | Child Friendly, Serve Hot |
Ingredients
- 12oz dried macaroni (prepared according to package directions)
- 1 can coconut milk (or 1 and 1/2 cups)
- 1 1/4 cup water
- 1/2 cup raw cashews
- 1 medium carrot (peeled and cooked; or use 3 cooked baby carrots)
- 3 tablespoons nutritional yeast flakes
- 3 tablespoons lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
Directions
Step 1 | |
Prepare macaroni according to package directions. | |
Step 2 | |
In a blender, combine remaining ingredients and blend until smooth. | |
Step 3 | |
Pour blender contents over cooked and drained macaroni in a large pot on medium heat. | |
Step 4 | |
Cook just until mixture starts to boil. Remove from heat, and serve hot. Top with bread crumbs, croutons, chopped green onion, or vegan baco-bits (my favorite!), if desired. |
Note
If you're not sure how to cook a carrot, all you have to do is peel it and cook it in boiling water for about 5 minutes. The carrot for this recipe doesn't have to be mashed-potato soft. It just has to be soft enough to be blended up in the blender. What I love about using a carrot in this recipe is that it gives this cheese sauce a fabulous yellow hue, unlike the bright orange that some vegan cheese sauces end up with.