Whole Food Plant Based Mac and Cheese
This tangy, creamy, dreamy mac and cheese is comfort food that will nourish your body as well as your heart. With no dairy or oil, it's healthy as can be and even packs two servings of vegetables.
Equipment
- blender
- large cooking pot
Ingredients
- 1/2 cup cashews
- 1/2 cup water
- 1 1/2 cups diced yellow potato steamed
- 1/2 cup diced carrots steamed
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon salt or to taste
- 8 ounces chickpea or whole wheat pasta shells
For Serving
- 16 ounces broccoli florets
- a dash smoked paprika
Instructions
- If you don't have a high speed blender, start by pouring a cup of boiling water over the cashews and soaking for an hour. Skip this step if you have a high speed blender, as you won't have a problem fully blending the cashews.
- Boil the water for the pasta.
- Peel the potatoes and carrots and chop and steam them until soft. I usually microwave, covered, for five minutes.
- To a blender, add the drained cashews, the potatoes, carrots, garlic, nutritional yeast, miso paste, lemon juice, dijon mustard, and salt. Blend at high speed until completely smooth.
- Cook the pasta according to the directions on the box. Meanwhile, steam or heat up your broccoli.
- Drain the pasta and top with the cheese sauce and the broccoli. Stir to combine. Plate the mac and cheese and top with a generous dash of smoked paprika.