Description
Creamy vegan mac and cheese with cauliflower and cashews
Ingredients
- ¾ cups Raw Cashews
- 2-½ cups Cauliflower, Chopped
- 1-¾ cup Potatoes, Chopped
- 2 cloves Garlic
- 1 pound Elbow Macaroni
- ½ cups Coconut Milk
- 3 Tablespoons Nutritional Yeast
- 2 Tablespoons Fresh Lemon Juice
- ½ teaspoons Garlic Powder
- Paprika, Salt And Pepper, To Taste
Preparation
Soak cashews in water for about 1 hour.
Bring two pots of water to a boil. Add the chopped vegetables and garlic cloves in the smaller pot and cook for about 10 minutes or until they are soft. Keep about ½ cup of the cooking water and drain the rest.
Cook the macaroni in the other pot. Drain well.
Blend the vegetables, coconut milk, nutritional yeast, lemon juice, garlic powder, paprika, salt and pepper until really smooth and creamy. Mix in the drained pasta. Add some of the cooking water little by little to reach the right consistency. Adjust the taste again and serve immediately.
