This is the recipe I’ve been trying to perfect for some time now, cause Mac & Cheese is a MUST HAVE in my house (I’m a child at heart). I’ve been trying to create a recipe without nutritional yeast. Most vegan recipes contain this ingredient, and I understand why, I’m not a hater. I personally try to avoid anything with yeast or that is yeast because I have a sensitivity, and lets face it gals, its still yeast if you know what I mean. Despite the few benefits of nutritional yeast, its never good to directly consume yeast. The beauty of this recipe though, is that its optional, you can add it if you must have it 🙂 Anyways, on with the recipe! I have a reel on this one over on Instagram so go check it out!
So, to begin creating this glorious recipe, you’ll want Yukon gold potatoes and carrots. Boil them until soft. Gather 2 potatoes and 3 medium sized carrots and set aside.
For the actual “cheese” sauce, add your raw cashews, fresh minced garlic, apple cinder vinegar, dijon mustard, fresh lemon juice, black pepper, turmeric, sea salt and fermented black garlic into a bowl and stir thoroughly. Add the potatoes, carrots and cheese mixture into a blender and blend until thick and creamy.
The sauce should be bright in color (due to the turmeric), thick and smooth. Adding black pepper is optional but helps the body absorb the turmeric and its beneficial properties better. You may also add in nutritional yeast even though I don’t, and you’ll want to add 1-2 Tablespoons into the blender if you choose to do so.
Add dollops of the “cheese” onto a macaroni or pasta of choice (I used a gluten-free pasta), and enjoy!
This truly is one of my favorite recipes, as it takes me back to my childhood. Mac & Cheese was and still is a comfort food to me. Only difference is this is a totally healthier version and takes incredible. Pair this with a nice cold glass of strawberry lemonade kombucha and you’re instantly on cloud 9! Everyone is different, so I’d LOVE to hear what you guys think! Comment below, email me, contact me on the blog or feel free to DM me on IG for any comments or suggestions, I’m always an open ear!
Creamy Vegan Mac & Cheese
It's creamy, its vegan, its plant-based and who doesn't love Mac & Cheese?
Ingredients
- 2 Yukon Gold Potatoes (peeled & boiled)
- 3 Med Sized Carrots (peeled & boiled)
- 1/2 red pepper (optional)
- 1/2 cup Raw Cashews
- 2 Tbsp Fresh Lemon Juice
- 2 Tsp Apple Cider VinegarÂ
- 2 Minced Garlic ClovesÂ
- 1/2 Tsp TurmericÂ
- 1/2 Tsp Black Pepper
- 2 Tsp Dijon MustardÂ
- 1/2 Tsp Sea SaltÂ
- 1-2 Tbsp Nutritional Yeast (optional)
- Sprinkle fermented black garlic (optional)
Instructions
- Peel and boil your potatoes and carrots until soft, place two potatoes and 3 carrots into a bowl, and set aside
- Grab a clean bowl and place your cashews, apple cider vinegar, lemon juice, garlic, turmeric, sea salt, black pepper, mustard and nutritional yeast into bowl and stir thoroughly
- Add your potatoes and carrots into a blender, and pour mixture into blender as well (add in red peppers if you choose to use), and blend until smooth, thick and creamy
- Pour dollops of "cheese" sauce onto gluten-free (or regular) pasta of choice and enjoy!
