United States

Vegan mac and cheese

Name: Vegan mac and cheese
Total time: 35 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 2 1/2 cups elbow macaroni macaroni; 3/4 cup cashews; 1 medium peeled and cubed potato; 1 small sliced carrot; 1/3 cup nutritional yeast; 2 cloves garlic; 1 tbsp lemon juice; 1 1/2 tsp prepared mustard; 1/2 tsp paprika; 1 1/2 tbsp olive oil; 1 1/4 cups cooking water water; Salt, to taste; 1/4 cup optional topping breadcrumbs

Potato, carrot and cashews blitzed into a cheesy sauce. Kids lick the spoon, adults go back for more.

35 minTime

18 gProtein each

mildSpice

Cheese sauce from the vegetable basket2 chapters · 1 min read

Make it your way

Grandma's wayCashew and potato cheese sauce, the vegan mac that stuck.

The original

511kcalsame

18 gproteinsame

6 gfibresame

35minutessame

The classic vegan mac and cheese.

Per serving, worked out from the ingredient table.

Ingredients

Macaroni2½ cups elbow macaroni

Cashews¾ cup

Potato1 medium, peeled and cubed

Carrot1 small, sliced

Nutritional yeast⅓ cup

Garlic2 cloves

Lemon juice1 tbsp

Prepared mustard1½ tsp

Paprika½ tsp

Olive oil1½ tbsp

Water1¼ cups cooking water

Saltto taste

Breadcrumbs¼ cup, optional topping

Method

4 steps

1Boil the potato, carrot, cashews and garlic together until the potato is very soft.
2Cook the macaroni in salted water until just al dente. Drain.
3Blend the vegetables, cashews, nutritional yeast, lemon, mustard, paprika, half the oil and salt with the cooking water until completely smooth.
4Toss the pasta with the sauce over low heat. For a crunchy top, tip into a dish, scatter breadcrumbs mixed with the remaining oil and grill until golden.

Serve it like this

Spoon into warm bowls or serve straight from the baking dish with its crumb top, with a crisp green salad alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Vegan mac and cheese

Potato, carrot and cashews blitzed into a cheesy sauce. Kids lick the spoon, adults go back for more.

35 minTime

18 gProtein each

mildSpice

Cheese sauce from the vegetable basket2 chapters · 1 min read

Make it your way

Grandma's wayCashew and potato cheese sauce, the vegan mac that stuck.

The original

511kcalsame

18 gproteinsame

6 gfibresame

35minutessame

The classic vegan mac and cheese.

Per serving, worked out from the ingredient table.

Ingredients

Macaroni2½ cups elbow macaroni

Cashews¾ cup

Potato1 medium, peeled and cubed

Carrot1 small, sliced

Nutritional yeast⅓ cup

Garlic2 cloves

Lemon juice1 tbsp

Prepared mustard1½ tsp

Paprika½ tsp

Olive oil1½ tbsp

Water1¼ cups cooking water

Saltto taste

Breadcrumbs¼ cup, optional topping

Method

4 steps

1Boil the potato, carrot, cashews and garlic together until the potato is very soft.
2Cook the macaroni in salted water until just al dente. Drain.
3Blend the vegetables, cashews, nutritional yeast, lemon, mustard, paprika, half the oil and salt with the cooking water until completely smooth.
4Toss the pasta with the sauce over low heat. For a crunchy top, tip into a dish, scatter breadcrumbs mixed with the remaining oil and grill until golden.

Serve it like this

Spoon into warm bowls or serve straight from the baking dish with its crumb top, with a crisp green salad alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vegan mac and cheese

Make it your way

Ingredients

Method

Vegan mac and cheese

Make it your way

Ingredients

Method

Make it a meal