Creamy Vegan Mac and Cheese
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 1 cup diced carrots (about 2 large or 3 small)
1/2 onion, diced
15 ounces cannellini beans, drained and rinsed
1/2 cup raw cashews
1/2 teaspoon garlic powder
3/4 teaspoon sea salt
3 cups uncooked pasta (I used elbows)
Directions
- In a large pot, boil enough water to cook the pasta.
- In a separate smaller pot, boil two cups of water and cook the carrots and onion until tender, about 8 to 10 minutes — save the water!
- While the veggies are cooking, cook the pasta as directed, then drain and pour into a large glass or ceramic bowl.
- In a high-speed blender or food processor, combine the cooked carrots, onions, beans, one cup of the leftover boiling water, cashews, garlic powder, and salt until super creamy and cheesy-looking.
- Pour the creamy sauce on top and stir thoroughly. Enjoy immediately.
- Store leftovers in a covered glass container in the fridge, and warm up in the microwave.
Source: Calorie Count [1]
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Yield
- 6 servings
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 320