Vegan Mac & Cheese | Vegan Eats
By Makeful

Mention that you’re vegan, and often the first response you’ll get is, “But don’t you miss cheese?!” With this dish of ooey-gooey vegan mac n’ cheese, you’ll never look back to dairy! Rich, creamy, and bursting with all-vegan cheesy flavour, this mac n’ cheese comes with the added bonus of being packed with nutritious veggies. Treat yourself to a heaping bowlful, or two, or five…(hey, we all need our veggies!)

materials
  • 1 cup yellow potatoes, peeled & diced
  • 1/2 cup carrots, peeled & diced
  • 1 cup boiled veggie water
  • 1/2 cup yellow onion, chopped
  • 1/2 cup coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 cup raw cashews
  • 1 tsp mineral salt
  • Pinch of garlic powder
  • 3 cups dried macaroni
  • add to taste Breadcrumb topping
  • add to taste cracked black pepper
  • add to taste crushed chili flakes

STEP 1: Cook your macaroni, drain, and set aside.

STEP 2: Boil the potatoes, carrots, and onions – once cooked, add them to the blender, as well as 284 mL of the water you cooked them in.

STEP 3: Next, add your coconut milk, lemon juice, nutritional yeast, cashews, salt, and garlic powder. Blend it all up until smooth and creamy.

STEP 4: Add your cooked macaroni to an oven-safe dish, and pour the cheese sauce over the noodles.

STEP 5: Top your mac n cheese with some breadcrumbs, chili flakes, and black pepper.

STEP 6: Stick the whole thing in the oven, and broil on high for 5 to 8 minutes, until the top is nice and crispy.

Creamy, vegan, and completely guilt-free! If you liked this recipe, let us and Olivia know by tagging us @BeMakeful and @itslivb on Instagram! 

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Makeful

The Makeful crew curates and creates projects every single day. Each project is handmade to inspire creativity within ourselves, and we love what we do. Our curated articles are our favorites of the internet. We love finding new creatives to follow and share with the Makeful reader. We’re living out loud, in color and imagination. #MakefulCrew

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