We all have the craving for some macaroni and cheese sometimes, and it is one of the food items I LOVE. This is a prefect creamy cheesy vegan and gluten free option that won't leave you feeling guilty or eating coagulated cow pus, oh Im sorry did that gross you out?? Well, me too, so make THIS instead ;)
Now a little disclaimer...it has a great flavor, it is creamy, but don't expect the exact taste of cheese. It may be a bit new to your taste buds, but through seasoning and spices you'll get it just right! I have faith!
Photo by: Michelle Welling
Prep Time 10 minutes
Cook Time 10 minutes
Total 20 minutes
12 ounces (or 1 box) Gluten Free elbow pasta
1 cup peeled/diced yellow potatoes (or russets)
¼ cup peeled/diced carrots
⅓ cup chopped white or yellow onion
¾ cup water (preferably use liquid from pot of boiled veggies)
½ cup organic raw cashews
¼ cup unsweetened almond milk
2 TBS nutritional yeast flakes
1 TBS lemon juice
1 tsp garlic salt (or more to taste)
1 tsp garlic powder
¼ tsp paprika
¼ tsp tumeric (mostly for color)
cayenne pepper (optional, I like mine spicy so I add a ¼ tsp on top of serving)
Bring several cups of water to boil in a pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are soft enough to blend.
When veggies are soft enough to blend, use a slotted spoon to remove them from boiling water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.
Blend until smooth.
Pour sauce and add butter over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.