Plant-based Mac And Cheese Recipe
This rich & creamy vegan mac and cheese is by far the best I’ve ever had & always a hit with vegans & non-vegans alike. Healthy & easy to make this recipe has got two sneaky additions (summer squash & carrots) to help ensure that your getting in a reasonable amount of healthy nutrients. I promise you will be shocked at how good this plant-based cheese sauce is! It is the number one all-time favorite meal in my household.
Anything I can prepare in my high-speed blender (Vitamix) I will! It’s a serious game changer & perfect for cooking sauces. If you only own a regular blender don’t worry I got you with an alternative for this recipe.
Plant-Based Blender Mac n Cheese Sauce
– 1 medium summer squash
– 3 small or 2 large carrots
– 3/4 cup soaked raw cashews (soak in water 3-6 hrs)
– 1 & 1/2 c. unsweetened Plant Milk
– 1/4 cup nutritional yeast
– 2 tbsp white or red miso paste
– 2 tbsp raw apple cider vinegar
– 1 tsp Himalayan pink salt
– 1 tsp onion powder
– 1/2 tsp garlic powder
Blend all ingredients on high for 5-8 minutes until steaming. Add to your favorite cooked pasta & enjoy!
Alternative: Steam carrots and squash until soft. Blend all ingredients on high. Pour into a saucepan, bring to boil and let simmer for 8-10 minutes. Pour over cooked pasta.
Have you tried plant-based mac and cheese before?
Let me know in the comments below!