Amazing Vegan Mac and Cheese
Dec 07, 2024 12:45 PM
From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I created my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.
Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
Ingredients:
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of red pepper flakes
- ⅔ cup raw cashews
- 1 cup water, more as necessary
- ¼ cup nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
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