The original recipe for this was posted on Buzzfeed back in September. Emily from This Rawsome Vegan Life made the recipe (with a few twists) and posted it on Facebook. I saw it and decided that I had to give it a try too. I only had 1 potato left though (the recipe called for 2), so I used a small sweet potato instead. It added a bit of sweetness to the recipe, which is fine with me! The second time I used all yellow potatoes. The flavour was slightly different, but equally delicious!
This does not taste like traditional mac & cheese, but it is very creamy and delicious! My 8 year old loved this dish! My 5 year old did not.
Here's the one with all yellow potatoes.
Here's the one with sweet potato.
Vegan Mac & Cheese (made with potatoes and carrots)
Adapted from BuzzFeed
Makes 4 servings
1 (or 2 if not using sweet potato) yellow potato, peeled and chopped
1 small sweet potato, peeled and chopped
1 medium carrot, peeled and chopped
¼ of a yellow onion, peeled
½ cup cashews, soaked
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon mustard powder
2 tablespoons nutritional yeast
¼ teaspoon Himalayan pink salt
4 cups cooked pasta (any shape)
Boil potatoes for 2 minutes. Add carrot and boil for an additional 5 minutes. Add the onion and boil for 5 minutes or more, until all the vegetables become tender.
Remove the vegetables from the pot (reserving the liquid) and place them in a blender along with all the other ingredients except for the pasta.
Add 1 ½ cups of the cooking liquid to the blender and give it a whirl for a minute or so until it looks like cheese sauce.
Stir the sauce into your pasta and you're ready to eat! Serve this macaroni with a side of sautéed greens, or a salad.