Creamy Vegan Mac & Cheese
It's been a while since I made Mac and Cheese so I decided to make it for lunch today. I have made so many different variations over the last couple of years that I have lost track of all the different recipes. I usually use whatever I have at home at the moment, I like a base of cashews, potato or carrots the best. Or all of those three combined! You can sub the vegan cheese in this recipe for more cashews or potatoes if you'd like.
- 10 ounces dry macaroni
- 1 cup cashews
- 1/4 cup chopped onion
- 1 cup diced and steamed carrots
- 1 cup unsweetened almond milk
- 1/3 cup vegan cheese
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- pinch of cayenne pepper
- 3 cups packed spinach
Cook macaroni according to package instructions, drain and set aside. Add all ingredients except macaroni and spinach to your food processor or blender. Blend for about 1 minute, or until its completely smooth.
Heat a small amount of oil in a large skillet, add spinach and cook until wilted. Add macaroni, and then cheese sauce. Heat for a minute, add salt or spices if needed and serve.