Name: Vegan mac and cheese recipe with nutritional yeast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 7 oz./200 g yellow potatoes, peeled/diced; 1 small carrot, diced; 1 onion, chopped; 3 teaspoons salt; 2 oz./56 g raw cashews; 1 clove garlic; 2 tablespoons nutritional yeast flakes; 1 tablespoon lemon juice; 1 pinch chili powder; 1 pinch pepper; 17 oz./500 g macaroni or whole grain pasta; some hacked parsley to garnish

Vegan mac and cheese recipe with nutritional yeast

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A delicious, quick and plant-based weeknight dinner

Author: Gabi Rupp
Prep Time: 10
Cook Time: 10
Total Time: 20

Ingredients

Scale

7 oz./200 g yellow potatoes, peeled/diced
1 small carrot, diced
1 onion, chopped
3 teaspoons salt
2 oz./56 g raw cashews
1 clove garlic
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
1 pinch chili powder
1 pinch pepper

In addition

17 oz./500 g macaroni or whole grain pasta
some hacked parsley to garnish

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Instructions

Cook macaroni “al dente” in a large pot with salt water according to package direction, drain and set aside.
In a large saucepan add potatoes, carrots, and onions.
Pour in 8.5 fl. oz./ 250 ml water and add 2 teaspoons salt.
Bring to boiling point and let it simmer for 10 minutes.
Place vegetables in your high-speed blender or food processor together with half of the cooking water along with the remaining ingredients (cashews, garlic, yeast flakes, lemon juice, salt, pepper, chili)
Blend until smooth.
Add macaroni to saucepan and toss to coat with the vegan sauce.
Sprinkle with parsley.

Notes

Serve it with a big green salad.

Nutrition

Serving Size: 3

Find it online: https://leanjumpstart.com/homemade-mac-and-cheese/