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Vegan Macaroni and Cheese
Reducing the nutritional yeast to a quarter cup (some folks don't love the taste) and adding a good dollop of umeboshi paste really gives a nice cheesy tang to this family favorite.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 Servings
Calories 111 kcal
Ingredients
- ½ large sweet potato scrubbed and cut into large chunks.
- 1 medium carrot top and tailed, washed and cut into thick slices
- ½ small onion peeled and halved
- ¼ red bell pepper thickly sliced
- ½ cup broken cashew pieces pre-soaked for 2-4 hours, or overnight (See Notes)
- 1/4 to ½ cup nutritional yeast
- 1 teaspoon umeboshi paste optional
- ½ teaspoon turmeric
- ¼ teaspoon smoked paprika
- 1 tablespoon sweet white miso
- 1 teaspoon Dijon mustard
- 1 half small lemon juiced
- Non-dairy milk of your choice preferably unsweetened (double-check ingredients!)
- Whole grain pasta of your choice sufficient for four servings
Instructions
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Steam the sweet potatoes, carrots, onion, and red bell pepper until fork-soft.
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When the veggies are half-cooked, put the water on to boil for the pasta.
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When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. If your blender is not a high-speed model, you might have to scrape down the sides and work the blender a little to get the sauce really smooth and creamy.
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Finish cooking the pasta, drain, and then return to the pan. Pour the sauce on the pasta and stir over a low heat for a few minutes to warm through and combine thoroughly.
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Serve with kid-friendly greens of your choice.
Recipe Notes
If your child can’t tolerate tree nuts, consider either leaving the nuts out (which loses the creamy factor) or substitute soaked raw sunflower seeds to taste.