With no roux to fuss with and no cheese to separate into unsightly curds, making vegan mac and cheese is easier than any other homemade version I’ve tried. If you can use your microwave and blender, then you can whip up a vegetable-packed vegan “cheese” sauce any night of the week
Serving: 4 to 6
INGREDIENTS
1/2 cup (3 ounces) raw cashews
12 ounces dry elbow macaroni noodles, cooked
1 1/2 cups diced peeled sweet potato (7 ounces)
1/2 cup diced peeled carrot (2 ounces)
1 cup canned full-fat coconut milk
1/4 cup nutritional yeast
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric, optional
1/8 teaspoon garlic powder
Pinch freshly grated nutmeg
INSTRUCTIONS
Soak the cashews overnight. Soak the cashews, uncovered, in 2 cups of water for 10 to 12 hours or until the cashews break apart when squeezed between two fingers.
Cook the pasta. Cook pasta according to package directions. Set aside.
Steam the sweet potato and carrots in the microwave. Combine sweet potato, carrot, and 1/4 cup of water in a microwave-safe bowl. Cover with plastic wrap, making sure the wrap does not touch the vegetables. Microwave on HIGH for about 6 minutes, or until the vegetables are tender. Transfer the sweet potatoes, carrot, and steaming liquid to a blender.
Make the cashew sauce. Drain the cashews and discard the soaking water. Add the drained cashews to the sweet-potato carrot mixture in the blender, along with the coconut milk, nutritional yeast, lemon juice, Dijon mustard, salt, onion powder, smoked paprika, black pepper, turmeric (if using), garlic powder, and nutmeg. Blend on high speed for about 3 minutes, or until completely smooth. Stop the blender, scrape down the sides and blend again for 1 minute.
Coat the pasta with the sauce and serve. Toss the cheese sauce and cooked pasta together until the noodles are coated, and serve.
RECIPE NOTES
Storage: Store vegan cheese sauce in an airtight container in the refrigerator for up to 1 week. The noodles may soak up some of the sauce upon storage. Stir in additional coconut milk to return the sauce to its original creamy consistency.
For creamier sauce: If you prefer a thinner sauce, blend in up to 1/2 cup more coconut milk to desired consistency.
Credit to : thekitchn.com