Cheesy Vegan Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
144 kcal
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Course
Condiments
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Cuisine
American
Cheesy Vegan Mac and Cheese
Description
The recipe starts by simmering a mix of potatoes, sweet potatoes, carrots, shallots, and onions until very tender in water. These vegetables provide a naturally creamy base when blended. Raw cashews, soaked to soften, are combined with garlic, salt, olive oil, Dijon mustard, lemon juice, black pepper, smoked paprika, and cayenne pepper. When blended with the cooked vegetables and cooking liquid, the mixture forms a smooth cheese sauce without any dairy products.
The sauce’s flavor is shaped by the mustard’s tang, lemon’s brightness, smoked paprika’s mild smokiness, and a pinch of cayenne for warmth. It's designed to be poured over cooked pasta for a comforting meal with creamy texture and depth, all from plant-based ingredients.
Using a high-quality blender and properly soaking cashews helps achieve a silky sauce without grittiness. The recipe encourages experimenting with additional spices to adjust the flavor profile according to taste.
Ingredients
- 4 tablespoons shallot chopped
- 2 cups potato you can leave peels on, chopped
- 1 small sweet potato
- ½ cup carrot chopped
- ⅔ cup onion chopped
- 2 cups of water
- ½ cup cashews soaked for 1-5 hours and drained, raw
- 2 teaspoons salt
- ½ teaspoon garlic minced
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- cayenne pepper pinch
Instructions
- In a medium saucepan, add the shallots, potatoes, sweet potatoes, carrots, onion, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
- Place the cashews, salt, garlic, oil, mustard, lemon juice, black pepper, paprika, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
- Pour the vegan cheese sauce over the cooked pasta or whatever.
Notes
- Add spices like mustard powder, turmeric, or chili powder to vary flavor as desired.
- A high-speed blender is recommended to achieve a smooth sauce; otherwise, soak cashews longer.
- Soaking cashews for 1 to 5 hours sufficiently softens them for blending; longer soaking or hot water can help if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 608mg | 25% |
| Potassium | 402mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3712IU | 74% |
| Vitamin C | 15mg | 17% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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