Vegan Macaroni and Cheese
Hello dear flavor enthusiasts! Today I want to share a recipe that will be the star of your kitchen: Vegan Macaroni and Cheese. We will work magic on pasta with this delicious sauce made from the wonderful harmony of sweet potatoes, potatoes, and cashews. Believe me, once you try this recipe, you won't be able to give it up. If you're ready, let's embark on this flavor journey together!
- ¾ cup peeled and diced Yukon Gold potatoes
- ¾ cup peeled and diced sweet potatoes
- 2 cloves garlic
- ¼ cup raw cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- ¼ cup water
- 340 grams elbow macaroni
- sea salt (to taste)
Let's start by preparing our cheesy sauce. Place the potatoes and sweet potatoes in a pot and add enough cold water to cover them by an inch. Add a pinch of salt and bring to a boil. Cook until the potatoes are very tender, about 8-12 minutes.
Now drain the pot and transfer the potatoes, garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water to a blender. Blend until smooth. Our wonderful sauce is ready!
Now for the most enjoyable part: cooking the pasta. Fill a large pot with plenty of water, add salt, and bring to a boil. Cook the pasta according to the package instructions until al dente. But here's a tip: don't forget to reserve about ½ cup of the cooking water before draining!
After draining the pasta, return it to the pot. Add the prepared vegan cheese sauce and mix, adding some of the reserved pasta water if necessary. Adjust the salt to your taste and serve hot.
Vegan Macaroni and Cheese Cooking Tips
Don't worry about the consistency, if your sauce is a bit thick, the reserved pasta water will be a great savior. Nutritional yeast enhances the cheesy flavor, so I suggest not skipping it.
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