Vegan Mac and Cheese (without Cashews)

Prep Time: 10 mins Cook Time: 15 mins Servings: Servings: 4 calories: 296 Source:

Ingredients

8 oz elbow macaroni, or shells

Vegan Cheese Sauce

1 medium potato, peeled and chopped

1 medium carrot, peeled and chopped

2 cloves garlic

1 small onion or shallot

4 tbsp nutritional yeast

¼ cup olive or capers brine, optional

1 tsp lactic acid, or 2 tsp apple cider vinegar

1 tsp liquid aminos, or tamari

salt and pepper, to taste

Directions

Fill a large pot with 2 cups (473ml) of water. Add the chopped potato and carrot. Bring to a boil and cook until fork-tender for about 15 minutes.

Remove from heat and add to bowl, along with the cooking liquid. Allow it to cool before blending. At least until it is lukewarm.

Refill the pot with water and add salt. Bring to a boil. Add the pasta and cook according to package directions for al dente.

While the pasta cooks, blend your sauce. Add the cooked potatoes, carrots and 1/4 cup (60ml) of the cooking liquid to a blender.

Add the remaining ingredients, including the garlic, onion, nutritional yeast, lactic acid, liquid aminos, salt and pepper. Blend until smooth and creamy. Taste and adjust the seasoning if needed.

Strain the cooked pasta. Add the sauce to the pot and stir.

Serve warm.

Notes

Lactic acid, apple cider vinegar, olive brine and capers brine all helps to give the sauce a sharper “cheesier” flavour. Use one or a combination of them all and adjust to your taste.

Nutrition

Calories: 296kcal | Carbohydrates: 58g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 570mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2563IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg