Vegan Mac and Cheese
The BEST vegan mac and cheese recipe! Sweet potatoes, potatoes, and cashews blend into a luscious, creamy sauce with a crave-worthy cheesy flavor.
Ingredients
- ¾ cuppeeled and diced yukon gold potato
- ¾ cuppeeled and diced sweet potato
- 2garlic cloves
- ¼ cupraw cashews
- 1 tablespoonapple cider vinegar
- 2 tablespoonsnutritional yeast
- ½ teaspoononion powder
- ½ teaspoonsea salt
- ¼ cupextra-virgin olive oil
- ¼ cupwater
- 12 ounceselbow macaroni
- sea salt (to taste)
Directions
- 1
Make the vegan cheese: Place the Yukon Gold potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
- 2
Drain the potatoes and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
- 3
Make the mac and cheese: Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve ½ cup of the pasta cooking water before draining.
- 4
Drain and transfer the pasta back to the pot. Stir in the vegan cheese sauce, adding up to ½ cup pasta water to loosen the sauce, as necessary. Season to taste and serve.