The Best Vegan Mac and Cheese

The Best Vegan Mac and Cheese


    7 oz dry whole grain maccaroni (or any kind of pasta) (200g)
    7 oz broccoli florets (200g)


    2 medium sized potatoes, cooked
    ½ medium sized carrot
    1 small onion
    1 medium clove garlic, minced
    ½ cup cashews (65g)
    ¾ cup water (180ml)
    ¼ cup soy milk (or any plant-based milk) (60ml)
    4 tbsp nutritional yeast
    1 tbsp lemon juice
    1 tsp sea salt
    dash of paprika
    dash of cayenne

The Best Vegan Mac and Cheese


  • Cook alimentary paste in line with package directions. Meanwhile, peel the fried potatoes and therefore the carrot, then chop finely. place in a very tiny pot beside the sliced garlic and onion. Heat up with a touch little bit of water and let cook till soft enough to mix and therefore the water has nearly disappeared.
  • take away pot from stove and place the nice and cozy sauce ingredients in a very liquidiser jar beside the spices, milk, water, and cashews. mix cautiously till swish.
  • split the broccoli florets and sauté with water in a very non-stick pan till soft however still a touch fresh. Add all ingredients in a very bowl, combine completely till everything is coated with the sauce. fancy warm!

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