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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Vegan Mac n Cheese Recipe

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This recipe for Vegan Mac n Cheese is from Tara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small yellow potatoes coarsely chopped
2 large carrots coarsely chopped
1 medium yellow onion coarsely chopped
3 cloves of garlic peeled
1/2 cup raw cashews
2 tsp salt, divided more as needed
500 grams elbow pasta
1 cup unsweetened plant milk
1 tbsp miso paste
1 tbsp nutritional yeast
1 tsp ground turmeric
1/2 tsp black pepper
Directions:
Directions:
Fill sauce pan/pot 1/2 way with water. Add potatoes, carrots, onion, garlic, cashews and 1 tsp of salt. Bring water to boil over high heat. Reduce the heat to medium and cook the veggies for 10 minutes (potatoes and carrots should be fork tender)

Cook pasta while veggies are cooking according to instructions on package. Drain pasta. Let pasta drain and then eventually put it back in the pot.

Drain all the water from the veggies and transfer to a blender. Add the remaining 1 tsp salt, milk, miso paste, nutritional yeast, turmeric and black pepper. Blend ingredients until smooth. Poor the cheese sauce over the pasta. Turn the heat on low, mix the sauce and pasta well to ensure pasta is heated and ready to serve.
Number Of Servings:
Number Of Servings:
2-4 servings
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
You asked me to make this and we enjoyed it!! Now you can make it for your friends.

 

 

 

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