Vegan Mac and Cheese Recipe | Dairy-Free Pasta Delight

Ingredients:

• 1 pound macaroni pasta (or any pasta shape you like)
• 1 cup raw cashews, soaked for 4 hours or overnight then drained
• 1 medium carrot, peeled and chopped
• 1 medium potato, peeled and chopped
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 2 tablespoons olive oil or vegan butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon turmeric powder (for color, optional)
• 1 tablespoon lemon juice
• 1 and 1/2 cups water (or unsweetened almond milk for creamier texture)
• Salt and pepper, to taste
• Optional toppings: Bread crumbs, paprika, or vegan cheese shreds for baking

Instructions:

1. Prepare the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside in a large bowl.
2. Make the Vegan Cheese Sauce: In a medium pot, add the chopped carrot and potato. Cover with water and bring to a boil. Simmer for about 10 minutes, or until the vegetables are tender.
3. Blend the Sauce: In a blender, combine the boiled carrot and potato (you can use some of the boiling water), soaked and drained cashews, nutritional yeast, olive oil or vegan butter, garlic powder, onion powder, turmeric (if using), lemon juice, and 1 and 1/2 cups of water or unsweetened almond milk. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Combine: Pour the vegan cheese sauce over the cooked pasta and mix well until each piece is nicely coated. Adjust seasoning if necessary.
5. Optional Baked Version: If you prefer a baked version, transfer the mac and cheese to a baking dish, sprinkle with your choice of toppings like bread crumbs or vegan cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the top is golden and crispy.
6. Serve: Enjoy your Vegan Mac and Cheese hot as a comforting meal. Feel free to pair it with a side salad or steamed vegetables for a complete dinner.

Adding serving suggestions and a rough estimate of nutrition facts can definitely help you enjoy this Vegan Mac and Cheese more mindfully. Let’s dive in!

Serving Directions:

• Portion Size: This recipe serves about 4-6 people, depending on appetite. A good starting point is about 1 to 1.5 cups per serving if you’re considering it as a main dish.
• Garnish Ideas: Sprinkle some fresh chopped parsley, chives, or even a dash of smoked paprika on top before serving to add a pop of color and a hint of smokiness.
• Side Suggestions: This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette or some roasted vegetables to add some freshness and fiber to your meal.

Nutrition Facts (per serving, based on 6 servings):

• Calories: Approximately 350-400 calories
• Protein: About 10-15 grams
• Fat: Roughly 10-15 grams (mainly from cashews and olive oil, which provide healthy fats)
• Carbohydrates: Approximately 50-60 grams
• Fiber: About 5 grams
• Sodium: Varies depending on the amount of added salt and the nutritional yeast used, so adjust to taste and dietary needs.

Additional Tips:

• Nutritional Yeast: This is a key ingredient for the cheesy flavor without the dairy. It’s also a good source of B-vitamins, particularly B12, which is important in a vegan diet.
• Cashews: They provide a creamy texture and are a good source of healthy fats, magnesium, and iron. Make sure they are well-soaked to achieve the creamiest sauce.
• Customization: Feel free to adjust the ingredients based on your nutritional needs or preferences. For instance, adding more vegetables to the sauce (like butternut squash for sweetness) can boost the fiber content and vitamins.

Remember, these nutritional estimates are rough calculations and can vary based on exact ingredient choices and portion sizes. For those closely monitoring their intake for health reasons, consider using a detailed nutrition calculator with the specific brands and quantities you use for the most accurate information.