Ingredients
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250gr of macaroniFor a healthier option, I recommend using whole grain macaroni
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50gr of cashew nuts
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1 small onion
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from half a lemon lemon juice
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2 cloves of garlic
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230gr of white potatoes
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55gr of carrot
Directions
Who doesn’t love mac and cheese? It’s a classic comfort food recipe, but this version is super healthy, so you can enjoy it on a daily basis! I always feel bad when a non-vegan tastes vegan “cheese” for the first time. We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese. Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni.
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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In a bowl, place the cashew nuts, cover it with water and soak it for 3 hours. Then, drain the cashew nuts, wash it and set it aside; |
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2
Done
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Meanwhile, chop all the vegetables and cook the macaroni; |
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3
Done
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In a saucepan over medium heat, place a drizzle of oil and sauté the garlic and onion until lightly golden. Add the carrot, potatoes, season with salt and black pepper to taste and sauté; |
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4
Done
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After 3 minutes, add the water and let it cook until the potato and carrot have softened. Turn off the heat and allow it to cool down for 15 minutes; |
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5
Done
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Put the mixture of the pan, the soaked cashew nuts and the lemon juice in a blender and beat until you get a uniform cream; |
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6
Done
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Then, mix the cream and macaroni and you are done! |
