Vegan Mac and Cheese - Amazing!!! (And my test portion dehydrated and rehydrated nicely!!) I left the red potato skins on. :)


Super Creamy Vegan Mac and Cheese

Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 5 Servings


10 ounces dried macaroni (or about 2 2/3 cups)
1 cup peeled/diced yellow potatoes (or russets)
1/4 cup peeled/diced carrots
1/3 cup chopped onion
3/4 cup water (preferably use liquid from pot of boiled veggies)
1/2 cup raw cashews
1/4 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
3/4 to 1 teaspoon salt (or more to taste)
1/4 teaspoon garlic powder
1 pinch cayenne pepper (optional)
1 pinch paprika


• Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.

• Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.

• When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).

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Read More this full recipes at CREAMY VEGAN MAC AND CHEESE

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