Vegan Mac & Cheese

30 mins
Serves 4
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Directions

  1. 1Chop potatoes and carrots into pieces and boil them in salted water for 20 minutes or until tender. Set aside 100 ml of the cooking water.
  2. 2In a blender or food processor, combine cooked potatoes, carrots, nutritional yeast, olive oil, soaked cashews, spices, salt, lemon juice, and reserved cooking water. Blend until smooth.
  3. 3Cook pasta according to package directions.
  4. 4Heat the sauce in a saucepan and add the cooked pasta. Mix well and serve hot.

Ingredients

  • 150 g Potato, peeled
  • 100 g Carrot, peeled
  • 2 tbsp Nutritional yeast
  • 100 ml Water (from cooking vegetables)
  • 60 g Raw cashews (soaked for a couple of hours)
  • 60 g Olive oil
  • 1 tbsp Lemon juice
  • 0.5 tsp Pimentón de la Vera
  • 1 tsp Garlic powder
  • 0.25 tsp Turmeric powder
  • 0 Salt
  • 0 Pepper
  • 320 g Pasta (type tiburón)

Equipment

potblender or food processorcooking pan