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–+ servings

Vegan Mac & Cheese

Like the boxed goodness you had as a kid. But nutritious & delicious, made with real ingredients. Nothing processed.
5 from 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Soaking Time 2 hrs
Total Time 2 hrs 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 385 kcal

Equipment

  • high speed blender

Ingredients
  

  • 3 cups dry pasta
  • 1/2 cup cashews raw, unsalted, soaked in water for 2+ hours
  • 1/2 cup carrot about 1 medium carrot, diced
  • 3 tbsp nutritional yeast
  • 1 1/2 tsp flaky sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika + more to taste
  • 2 tbsp potato starch
  • 1 tbsp tapioca starch
  • 1 1/4 cups water
  • 1 1/4 cups unsweetened almond milk
  • 1 tsp white miso
  • 1 tsp rice vinegar
  • 1/2 tsp agave
  • 2 tbsp vegetable oil
  • 1 lemon, juiced

Instructions
 

  • Soak the cashews in hot water for at least 2 hours. The longer you soak the easier they are to blend. When done soaking strain & add to blender.
  • Boil the carrot for ~20 minutes then strain & add to blender.
  • Add all remaining ingredients to blender and blend until very smooth and creamy.
  • Heat sauce on the stove over medium heat until it starts to bubble and is glossy and thick. Will take about 5 minutes and be sure to whisk constantly so it doesn’t clump.
  • Taste and add more of any of the spices if you need to kick up the flavor, also salt + pepper as you like.
  • Add to your cooked pasta and stir to combine! I also serve mine with crispy onions on top 😋

Nutrition

Calories: 385kcal
Keyword dairy free, mac and cheese, pasta, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!