This post for Vegan Macaroni and Cheese is written in partnership with Bob's Red Mill Nutritional Yeast!
The one dish that I have to admit that I've missed since going vegan is mac and cheese but this recipe for Vegan Macaroni and Cheese comes very close to the real thing!
And there is no way this recipe could be complete without Bob's Red Mill Nutritional Yeast!
Keep reading for all the delish deets and try this spin on your classic Mac and cheese! I pinky swear promise this Vegan Macaroni and Cheese will have you preparing this for your next meatless monday dinner!
1) 2 large or 3 small Yukon gold potatoes
2) 10 baby carrots or one medium carrot
3) 1 medium onion
4) ½ cup raw cashews
5) 1 teaspoon salt
6) 1 teaspoon garlic powder
7) 1 teaspoon onion powder
8) 2 tablespoons Bob's red mill nutritional yeast
9) 2 lb pasta of your choice
Peel and cut up potatoes into bite size chunks.
Quarter slice the onion. Slice carrots in ¼ inch pieces. Boil all three vegetables for ten minutes until fork tender
Meanwhile add the cashews, salt, garlic powder, onion powder and nutritional yeast to blender. When vegetables are soft add to blender and blend on high until sauce is formed. Add “cheese” sauce to cooked pasta, mix and enjoy. Can add the “cheese” sauce to entire lb or into individual bowls as desired.
Check out all the pics of the process of prepping this Vegan Macaroni and cheese recipe below!
Want more Recipes that will Make you Vegan ? Here are a few of our faves!