Amazing Vegan Mac and Cheese

15 40 337
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Amazing Vegan Mac and Cheese
Health Highlights

Ingredients


227 gm Pasta, macaroni, elbow, whole wheat, cooked
1 head Broccoli, raw (florets cut into small bites (about 1 1/2 to 2 cups), optional*)
1 1/2 tbsp Avocado oil (or extra-virgin olive oil)
1 small Yellow onion (chopped (about 1 1/2 cups))
1 cup Potato (peeled and grated russet; (4 ounces; about; small; 1/2 medium; ); preferably organic)
3 clove(s) Garlic (pressed or minced)
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Mustard powder (dry)
1/2 tsp Salt (fine sea; more to taste)
1/4 tsp Red pepper flakes (i used Frontier Co-op red pepper flakes)
2/3 cup Cashew nuts, raw
1 cup Water (more as necessary)
1/4 cup Nutritional yeast (i used Frontier Co-op)
2 tsp Apple cider vinegar (or white vinegar, distilled, to taste)

Instructions


  1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
  2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
  3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
  4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
  5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
  6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
  7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Nutrition Facts

Per Portion

Calories 337
Calories from fat 143
Calories from saturated fat 23.1
Total Fat 15.9 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 9.6 g
Cholesterol 0
Sodium 354 mg
Potassium 820 mg
Total Carbohydrate 36 g
Dietary Fiber 7.5 g
Sugars 3.7 g
Protein 16.1 g

Dietary servings

Per Portion


Grain 0.8
Meat Alternative 0.7
Vegetables 1.3

Energy sources


Pygal39%462.12655912405563164.092221263199942%329.5995202740596266.8321247311749319%330.52355141716885122.5283259774519439%42%19%CarbohydratesFatProtein

Meal Type(s)





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