Vegan Mac and Cheese without Cashews

Name: Vegan Mac and Cheese without Cashews
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large potato (peeled and chopped); 1 large carrot (peeled and chopped); 1/4 cup water; 2 tbsp olive oil; 2 tbsp nutritional yeast; 1/2 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp onion powder; 1/4 tsp garlic powder; 12 ounces elbow macaroni pasta; 1/2 cup reserved pasta water

3 steps

Prep:15minCook:15min

My vegan mac and cheese without cashews is quick and easy to make. It’s rich, smooth, and creamy. The ultimate weeknight dinner!

Updated at: Sun, 16 Feb 2025 10:42:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories461.6 kcal (23%)

Total Fat8.7 g (12%)

Carbs80 g (31%)

Sugars3.7 g (4%)

Protein15.1 g (30%)

Sodium319 mg (16%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1potato

large, peeled and chopped

1carrot

large, peeled and chopped

¼ cupwater

2 Tbspolive oil

2 Tbspnutritional yeast

½ Tbsplemon juice

½ tspsalt

¼ tsponion powder

¼ tspgarlic powder

12 ounceselbow macaroni pasta

½ cuppasta water

reserved

Instructions

Step 1

Boil the potato and carrot until soft then transfer to food processor. Add remaining ingredients and blend until smooth.

Step 2

Prepare the pasta al dente, according to the package directions. Once cooked, reserve 1/2 cup pasta water before draining.

Step 3

Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce and reserved pasta water a couple tablespoons at a time to loosen the sauce, until desired consistency is reached.

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