Recipe: Vegan Mac and “cheese”

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Ingredients:  *all organic if possible

-2 large yellow potatoes, cubed, skin on (makes a more gritty texture but has more fiber), remove if you want a it smoother

-2 small to medium carrots, roughly chopped (peeled if desired)

-1/2 white onion, roughly chopped

-2 garlic cloves, rough chopped

-1 cup raw cashews (soaked in water overnight at room temperature if possible, creates a creamier consistency)

-1 cup almond or other nut milk

-1 cup water

-1 tbsp non-GMO nutritional yeast

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1/2 tsp salt (or more depending on one’s preference)

-gluten free or whole wheat macaroni

– 2 small to medium pot (one for sauce amount and one for cooking pasta)

-blender

Add the potato, carrot, onion, nut milk, and water into a small to medium pot, and allow it to come to a boil. Turn down to simmer and add the raw chopped garlic, simmer until potatoes and carrots are soft.  Remove veggies and save nut milk/water on side for later use.

Drain cashews if soaked overnight, discard water as it contains phytic acid which is a nutrient antagonist (reduces nutrient absorption from one’s body).

Add the boiled potato, carrot, onion, garlic mixture, plus the cashews, garlic powder, onion powder, nutritional yeast and salt, as well as, 1 and a half cups of the left over liquid into a blender.  Blend on high until creamy consistency. Add salt to desired taste.

Use the left-over nut milk/water mixture, plus added water to a pot (add pitch of salt if desired) and cook the pasta until desired texture, then drain.

Combine the blended sauce and pasta, and that’s it!  I like chili flakes on mine, but play with the recipe and make it your own!  Thanks and hope you enjoy this recipe.  Remember, be aware and eat with care 🙂