Description
This delicious creamy mac and cheese is 100% vegan. It’s also entirely oil-free and made with no-fuzz healthy ingredients in just 15 minutes or less! Kids and omnivores love it, guaranteed.
Ingredients
- 200 grams Dry Whole Grain Pasta
- 2 Medium-sized Potatoes, Cooked
- ½ Medium-sized Carrot
- 1 clove Garlic, Minced
- 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 Tablespoon Lemon Juice
- ½ cups Cashews
- 200 grams Broccoli Florets
Preparation
Cook pasta according to package instructions. Meanwhile, peel cooked potatoes and carrot, then chop finely. Put in a small pot together with garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.
Remove pot from stove and put warm sauce ingredients in a blender jar together with spices, milk, water, lemon juice, and cashews. Blend cautiously until smooth.
Chop up broccoli florets and sauté with water in a nonstick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!
