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Print This Vegan Mac and Cheese Recipe

Vegan Mac And Cheese Recipe

Vegan Mac and Cheese

Who knew that potatoes, carrots, onion, cashews, and seasonings could make such a fabulous creamy combination? And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy!

10 ounces dried macaroni (or spaghetti)
2 peeled/diced yellow potatoes
1 peeled/diced carrot
1/2 cup chopped onion
1 1/2 cups water (preferably use liquid from pot of boiled veggies)
½ cup raw cashews
1 tablespoon lemon juice
1 tsp. garlic powder
1 tsp of onion powder
1 tsp of salt
1 jalapeno pepper, minced. (optional)

Oven Temp: Medium High
Recipe Cooking Time:
Pan Type: Sauce Pans

Vegan Mac and Cheese Directions

Peel and dice 2 yellow potatoes. Boil for two minutes.
Peel and chop one carrot, add to the boiling potato and continue to boil another 5 minutes.
Add the onion and continue to boil for 7 more minutes. (or until soft)
Remove from boiling water and save the water.

In a seperate pan start your pasta cooking (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.

Place the cashews and 1 and a half cups of the boiling water, the veggies, lemon juice and spices into the blender. Blend until you reach a creamy consistency. (about 3 minutes)

Pour sauce over your cooked macaroni noodles in a dish of your choice, and serve immediately. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.

Free Recipe Serves About: 6

Nutrition Facts for Vegan Mac and Cheese
Serving Size 215 g
Amount Per Serving
Calories 308
Calories from Fat 55
Total Fat 6.1g 9%
Saturated Fat 1.2g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 407mg 17%
Potassium 533mg 15%
Total Carbohydrates 54.1g 18%
Dietary Fiber 4.0g 16%
Sugars 3.7g
Protein 9.7g
Vitamin A 34% Vitamin C 29% Calcium 3% Iron 16%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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