Lunch / Dinner
Vegan Mac 'n Cheese
Cashew cheese sauce isn’t anything new for those following a vegan diet. But for those of us who simply try to incorporate healthy swaps when we can, this is an eye-opening (and taste buds-pleasing!) way to enjoy mac ‘n cheese sans dairy (and gluten). This recipe yields incredibly creamy, cheese-like gluten-free pasta that’s far more nutrish-ish than the blue box version you’re used to.
Using a high-power blender, such as a Vitamix, ensures a smooth, creamy sauce and avoids the risk of stressing the motor of a lower-power blender.
Soak cashews in boiling water while prepping other ingredients.
Cook pasta in a pot of boiling salted water according to package directions; drain.
Meanwhile, heat oil in a sauté pan over medium; add onion and cook until translucent, about 3 minutes. Stir in potatoes, carrot, garlic, salt, chile powder, turmeric, and cayenne; cook until fragrant, about 1 minute.
Add cashews and water to pan; bring mixture to a simmer and cook until potatoes soften, 5–8 minutes. Carefully pour mixture into a high-power blender.
Add nutritional yeast, Dijon, and vinegar to blender; purée. If mixture seems too thick and won't blend easily, blend in hot water (in ¼-cup increments) to desired consistency; season with salt and cayenne.
Combine pasta with sauce. Top servings with parsley.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 300mg 12%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.