Vegan Mac and Cheese
Vegan Mac and Cheese
Vegan Mac and Cheese


1 box (or more) of Lentil Pasta

2 cups Raw Cashews

1 medium Sweet Potato

1 medium White Onion

2-3 large Carrots

1/4 cup Nutritional Yeast

Plain Unsweetened Plant Milk for thinning

Savory Spices of choice (optional)


1Soak the cashews in boiling water for about 5 minutes, drain and rise.

2Wash, peel and chop the root veggies into large cubes. Boil until soft when poked with a fork.

3Combine the cashews, root veggies, nutritional yeast and spices in a high speed blender (blendtec or vitamin recommended) and blend until smooth - adding almond milk as needed to thin.

4Cook the pasta according to the package.

5Mix together the pasta and cheese sauce (you will have leftovers - freeze for later use)

6Top with homemade Parmesan and enjoy!


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