Macaroni and Cheese
Macaroni and cheese is my all-time favorite comfort food, but it can be challenging to find a dairy-free version that meets my expectations of what a proper mac n' cheese should be. You might raise an eyebrow at the ingredients, but they miraculous all come together in a silky sauce that pairs perfectly with pasta. The potato creates creaminess, the carrot adds a bright orange color and the paprika brings out a cheesey smokiness. This recipe skips the heavy cream and dairy but keeps that classic, creamy mac n' cheese flavor.
Prep Time: 15 minutes (plus time to soak cashews)
Cook Time: 20 minutes
Total Time: 35 minutes
¼ cup raw cashews, soaked (35g)
1 ¼ cups peeled, medium diced white potatoes (190g)
½ cup chopped carrots (30g)
3 tbsp. nutritional yeast
1 tbsp. lemon juice
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp smoked paprika
½ tsp salt
½ tsp pepper
2-4 tbsp. water or vegetable stock (as needed)
1. Soak the raw cashews overnight. Drain and rinse.*
2. Add carrots and potatoes to a large pot, cover with water and bring to a boil. Simmer for 15 minutes, or until vegetables are tender. Drain.
3. Into a blender, add cooked vegetables, soaked cashews, lemon juice, nutritional yeast and seasoning. Blend. If too thick, add 1 tbsp. water or vegetable stock at a time until mixture begins to blend.
4. Serve warm over pasta or veggies, or store in an airtight container in the refrigerator for up to one week.
Tips and Tricks:
*For a faster version, bring a pot of water to a boil and toss in raw cashews. Cover and let sit for an hour and then proceed with the recipe.