flexible Vegan/Vegetarian

Easy vegan macaroni and cheese, with homemade vegan cheese sauce!

Author: I Heart Recipes

Recipe type: Vegan

Cuisine: American

Serves: 10

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
• 3½ cup non-dairy milk ( I used a rice & quinoa blend)
• 2 tbsp nutritional yeast
• 1 tbsp hot sauce
• 2 cups vegan cheese

INSTRUCTIONS

1. Bring 2 cups of water to a boil, then add in the cashews.
2. Remove the pot from the heat, and let the cashews soak for 1 hour.
3. Add the potatoes, carrots, and garlic into a baking dish.
4. Drizzle the olive oil, all over the veggies the cover.
5. Roast the veggies in the oven on 400, for 20 minutes or until tender.
6. Boil the pasta until al dente, then drain.
7. Add the carrots, potatoes, garlic, cashews, non-dairy milk, nutritional yeast, seasoning salt, and hot sauce into a food processor, or blender.
8. Puree the ingredients.
9. Lightly oil a baking dish, then add in the pasta.
10. Pour the "cheese sauce", and sprinkle in 1 cup of vegan cheese.
11. Fold the ingredients, then top off with remaining vegan cheese.
12. Bake in the oven uncovered on 350 F for 20 minutes.
13. Serve & enjoy!