If you follow me on Instagram, you saw I recently made Vegan Mac and Cheese for the first time. Shout out to Rosie Mayes from iHeartRecipes on YouTube she always has the best recipes! I took this recipe from her website/YouTube. This is probably my least favorite recipe of hers but only because it’s Vegan LOL and I’m not use to this taste. If you’re vegan/vegetarian I totally recommend this recipe for you because I think you’ll love it!
Ingredients:
16 oz elbow macaroni
1 cup cashews plus 2 cups
water 1 large yellow potato peeled & sliced
1 cup baby carrots or two large carrots, peeled
1 large yellow onion chopped 4-5 cloves of garlic
2 tbsp olive oil
3 1/2 cup non dairy milk I used a rice & quinoa blend
2 tbsp nutritional yeast
Instructions: Bring 2 cups of water to a boil, then add in the cashews.
Remove the pot from the heat, and let the cashews soak for 1 hour.
Add the potatoes, carrots, and garlic into a bake dish. Drizzle the olive oil, all over the veggies the cover.
Roast the veggies in the oven on 400, for 20 minutes or until tender.
Boil the pasta until al dente, then drain. Add the carrots, potatoes, garlic, cashews, non dairy milk, nutritional yeast, seasoning salt, and hot sauce into a food processor, or blender.
Puree the ingredients.
Lightly oil a bake dish, then add in the pasta.
Pour in the "cheese sauce", and sprinkle in 1 cup of vegan cheese.
Fold the ingredients, then top off with remaining vegan cheese.
Bake in the oven uncovered on 350 F for 20 minutes.
Serve & enjoy!