Just to make things clear: this is not going to taste like a box of Kraft Macaroni and Cheese. It doesn’t necessarily even really taste like cheese either. But it is reminiscent of the texture of a homemade macaroni and cheese dish and it really does taste good. It is vegan, dairy-free, sugar-free and gluten-free if you use gluten-free noodles. Plus, it will give you a few servings of hidden veggies!
Ingredients:
1 lb of noodles
2 smaller red or yellow potatoes, diced
1/2 cup onion, diced
1/2 cup carrots, diced
1 1/4 cup water (cooking water saved from your veggies)
3/4 cup raw cashews
3 heaping Tbsp nutritional yeast
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2 tsp sea salt
2 cloves garlic
1 pinch cayenne pepper (a little more if you like the heat)
1 pinch of paprika for a garnish
Put potatoes, onions, and carrot in a pot of water. Just cover vegetables with water. Boil for about 10-15 minutes or until veggies are soft when poked with a fork. Meanwhile, put noodles in a pot of water and cook according to al dente instructions. If they cook too long then you get mushy noodles. When vegetables are finished cooking, add all other ingredients to the blender except for paprika. Add the cooked veggies and their water and blend until smooth. Taste sauce and add more lemon juice and salt if it tastes too “earthy.” After noodles are finished cooking, strain the water off of them and put them in a large bowl or return to pot. Pour sauce from blender over the noodles and stir to coat. Serve and enjoy!