You’re Invited To The Ultimate Plant-Based Holiday

Mac n Cheez au Gratin

Recipe type: Side
Cuisine: Vegan
Serves: 4

What you’ll need:

  • 10 ounces dried macaroni
  • 1 cup peeled/diced yellow potatoes
  •  ¼ cup peeled/diced carrots
  •  ⅓ cup chopped onion
  •  ¾ cup water (I used the liquid from pot of boiled veggies)
  •  ½ cup raw cashews
  •  ¼ cup coconut milk
  •  2 tablespoons nutritional yeast flakes
  •  1 tablespoon lemon juice
  •  ¾ to 1 teaspoon salt (or more depending on your preference)
  •  ¼ teaspoon garlic powder
  •  1 pinch cayenne pepper
  •  1 pinch paprika
  •  bread crumbs (make sure they’re vegan)
How to make it:
  1. Cook macaroni al dente in salted water, drain, and set aside.
  2. Boil chopped potatoes, carrots, and onion  until vegetables are tender and soft enough to blend.
  3. Once your vegetables are soft enough to blend, remove them from your cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, coconut milk, nutritional yeast flakes, lemon juice, pink Himalayan salt, garlic powder, cayenne pepper and paprika.
  4. Blend until smooth.
  5. Pour sauce over your cooked macaroni noodles in a baking dish. Taste for flavor and add additional salt if needed.
  6.  Sprinkle the top with bread crumbs, and bake at 350 degrees until crumbs are turning golden brown.

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