Macaroni and Cheese pretty much summed up my entire childhood. But it usually came from a big old box of blue KD (if you know, you know). Fast forward a couple decades, and I’m making my mac and cheese differently, I’m making creamy Vegan Mac & Cheese.
This Vegan Mac & Cheese recipe is simple – it’s truly just a recipe for a vegan cheese sauce, that you pour over your favourite pasta, nacho chips, or eat it off a spoon. It gets it’s bright colour from turmeric and carrots, and is creamy thanks to cashews and vegan cream cheese. It’s the perfect dish to get your kids eating a few hidden veggies.
I like to customize this recipe by adding in chopped jalapenos or topping with crunchy fried onions. I’ve also been known to add a dash of hot sauce and drizzle it over a plate of game day nachos.
Seriously cheesy, seriously versatile. Go ahead and whip up this recipe tonight!
Vegan Mac & Cheese
Prep time : 30 minutes
Serves: 2-3
This dairy free cheeze sauce is perfect over your favourite pasta, as nacho dip, or right off the spoon!
Ingredients
- ¼ cup raw cashews, soaked in hot water for 20 minutes
- 1 tbsp olive oil
- 1 medium carrot, chopped
- ½ small onion, chopped
- 1 clove garlic, chopped
- 1/4 – 1/2 cup water (60-120ml)
- ½ tsp turmeric
- 1 tsp dijon mustard
- ⅓ c. nutritional yeast
- ¼ c. vegan cream cheese or yogurt ( I used Nush Foods)
- 2-3 servings of your favourite pasta
Instructions
- In a pan, heat olive oil over medium heat.
- Add carrot, onion, and garlic, cook until onions are translucent (about 10 minutes).
- Add water to the pan, bring to a boil, and let cook until carrots are tender.
- Transfer carrot mixture to a blender, add drained cashews, turmeric, mustard, nutritional yeast and cream cheese. Blend until smooth.
- Pour over your favourite pasta, use as a dip, or eat with a spoon!
#dairyfree #cheese #vegan #pasta #sauce