Authorjaxshalomjourney 1 box Macaroni shaped rice noodles
1 cup Cashews
1 large Carrot and 1/2 yam OR 2 large carrots and no yam
1 large White potato OR 3 small yellow potatoes
½ Onion
½ cup Nutritional yeast
Juice from 1 lemon
Water from coconut milk can (Place can in fridge for a few hours so the cream separates from the water. Use only water.)
Almond milk
½ tsp Salt or to taste
Pepper to taste
½ tsp Paprika
1
Cook the pasta as directed on the package. Meanwhile, work on the sauce as directed below.
2
Soak the cashews in hot water. Use just enough water to cover them.
3
Peel the carrot, yam, and potato. Steam them until soft.
4
While veggies are steaming, chop up the 1/2 onion. Put the onion and rest of veggies into a blender.
5
Next, add the cashew-water mixture, nutritional yeast, coconut water, garlic cloves, lemon juice, salt, and paprika to the blender. Blend until smooth. Pour in a splash of almond milk if the sauce is too thick. Taste and season with salt and pepper as needed.
6
Mix the vegan cheese sauce into the cooked noodles, and enjoy your vegan mac and cheese! This sauce also works great as a nacho cheese dip.
Ingredients
1 box Macaroni shaped rice noodles
1 cup Cashews
1 large Carrot and 1/2 yam OR 2 large carrots and no yam
1 large White potato OR 3 small yellow potatoes
½ Onion
½ cup Nutritional yeast
Juice from 1 lemon
Water from coconut milk can (Place can in fridge for a few hours so the cream separates from the water. Use only water.)
Almond milk
½ tsp Salt or to taste
Pepper to taste
½ tsp Paprika