Vegan Mac and Cheese
Everyone's favorite comfort food goes vegan in this easy dish.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
1 pound elbow macaroni
1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)
1/2 cup 1-inch diced onion (from about 1/2 medium)
1/2 cup 1/2-inch diced butternut squash
1/2 cup raw cashews
1/3 cup coconut milk
3 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
Kosher salt
Directions
- Cook the pasta according to the package directions for al dente.
- Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
- Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.
- Toss the sauce with the pasta in a large bowl while still hot.
