Vegan Mac And Cheese

Name: Vegan Mac And Cheese
Total time: 10 min
Ingredients: 1/2 cup raw cashews or macadamias (for nut-free, try this Vegan Cheese Sauce); 1 medium peeled carrot, steamed or roasted (80g); 1/4 cup nutritional yeast, OR cheese style shreds as desired; 1 tsp white or cider vinegar; 1/2 cup water, plus more for soaking; optional 2 tsp buttery spread or oil, for richness; 1 tsp salt; 1/4 tsp onion powder; 1/8 tsp ground nutmeg; 3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

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Total: 10

Servings: 3

Instructions

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Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg. Serve over cooked pasta, rice, veggies, etc.View Nutrition Facts

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