This delicious creamy mac and cheese is 100% vegan. It’s also completely oil-free and made with healthy, fuzz-free ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 200 grams Whole grain dry pasta
- 2 Medium potatoes, cooked
- ½ Medium sized carrot
- 1 clove minced garlic
- 1 Small onion, chopped
- 4 tablespoons nutritional yeast
- 1 teaspoon Sea salt
- 1 dash paprika and cayenne
- ¼ cups Soy milk
- ¾ cups Water
- 1 tbsp Lemon juice
- ½ cups Cashew nut
- 200 grams Broccoli florets
Preparation
Cook pasta according to package instructions. Meanwhile, peel the cooked potatoes and the carrot, then chop them finely. Put in a small saucepan with the garlic and onion. Heat with a little water and cook until soft enough to blend and the water is almost gone.
Remove the pot from the heat and put the ingredients for the hot sauce in a mixing bowl along with the spices, milk, water, lemon juice and cashews. Mix carefully until smooth.
Chop the broccoli florets and sauté them with water in a non-stick pan until tender but still a bit crunchy. Add all the ingredients to a bowl, mix well until everything is covered in sauce. Enjoy warm!
