Description
A creamy, dairy-free mac and cheese recipe made with potatoes, cashews, and nutritional yeast. Perfect for a cozy plant-based dinner.
Ingredients
- 225g whole-grain macaroni elbows
- 140g peeled and grated russet potato (approx. 1 small)
- 1.5 tablespoons avocado oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dry mustard powder
- 0.5 teaspoon fine sea salt
- Pinch of red pepper flakes
- 95g raw cashews
- 240ml water (plus more if needed)
- 30g nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 head broccoli, cut into florets (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. If using broccoli, add it during the last 3 minutes of cooking. Drain well and set aside.
- Heat the oil in a saucepan over medium heat. Sauté the onion with a pinch of salt for about 5 minutes until soft. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes. Cook for 1 minute.
- Add the cashews and 240ml of water to the pan. Bring to a simmer and cook for 5-7 minutes until the potatoes are tender.
- Transfer the mixture to a blender. Add the nutritional yeast and vinegar. Blend until completely smooth. Add more water in small increments if the sauce is too thick.
- Pour the sauce over the cooked pasta (and broccoli, if using) and stir to combine. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to loosen the sauce.
- Prep Time: 20 min
- Blending: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, dairy free pasta, healthy comfort food, cashew cheese sauce