Updated: Jun 8, 2018
Making pasta is always a good option on those lazy days or when you have a lot of guests at home. My go-to dish is definitely vegan mac & cheese. It is so easy to make, fast, tasty and healthy! It is also a good way for kids (and adults) to get their vegetables in. I've served it to kids and they love it!
Have a try and let me know what you think!
Serves 3-4 people
1/2 cup of cashews
1 large potato
2 medium-sized carrots
1 medium onion or 2 shallots
1 tsp of garlic powder
1 tsp of onion powder
1/4 tsp of turmeric powder
1/2 tsp of cayenne pepper powder
1 tbsp of nutritional yeast
Pink Himalayan salt (to taste)
Ground black pepper (to taste)
Soak cashews overnight or soak them in boiled water for 30 mins.
In a medium saucepan, boil the potato, carrots and onion until the potato and carrots are soft.
Take 1 1/2 cup of the vegetable stock (from the boiled potato, carrots & onion) and put it in a blender.
In the blender, add the soaked cashews, boiled potato, carrots, onion and the seasonings. Blend until you get a creamy mixture.
Serve the sauce over cooked pasta of your choice! I personally like to use either a gluten-free macaroni or penne due to my gluten intolerance.
If you do make this recipe, please don’t forget to tag me on Instagram @bitetoroots and/or use the hashtag #bitetoroots! :)
If you like my recipes or would like to have more nutrition or health/lifestyle advices, you may email me or book a free initial coaching consultation under 'Book'!