Plant-Based Mac and Cheese with Carrot Cashew Sauce
In short: Macaroni in a velvety sauce of blended carrot, potato, cashews and nutritional yeast, with mustard and lemon for a cheesy flavor. Fully vegan. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Carrots and potato supply color and body, cashews add richness, and nutritional yeast, mustard and lemon create a sharp, savory flavor that reads as cheese. Everything is simmered, blended and tossed with pasta in about 40 minutes, with no butter, milk or roux involved. Even people who are not vegan often like it, and children tend to eat it without noticing the vegetables. The sauce thickens as it sits, so loosen it with a spoonful of water.
Instructions
- Cover the cashews with boiling water in a bowl and leave for 15 minutes. Drain them.
- Put the carrots, potato, onion, garlic and 400 ml of water in a pot, bring to a boil and simmer for 15 minutes, until the vegetables are very soft. Do not drain.
- Cook the macaroni in well-salted boiling water until al dente. Drain, saving 120 ml (1/2 cup) of the water, and return the pasta to the pot.
- Tip the vegetables with their cooking liquid, the drained cashews, nutritional yeast, lemon juice, mustard, paprika, turmeric and salt into a blender. Blend for 1 to 2 minutes until completely smooth.
- Pour the sauce over the pasta and stir over low heat for 2 minutes, adding the reserved pasta water a splash at a time until creamy.
- Taste and add more salt or lemon juice if needed. Serve with black pepper and chives.
Tips
- Blend longer than you think you need to. A smooth sauce depends on blending the cashews fully, and a high-speed blender gives the best result.
- For a baked version, pour the pasta into a dish, scatter with breadcrumbs mixed with oil and bake at 200°C (400°F) for 15 minutes.
Questions and answers
Can I make the sauce without cashews?
Yes. Use 100 g (3/4 cup) of white beans, or an extra potato and 2 tablespoons of olive oil. The sauce will be a little less rich but still creamy.
How do I reheat vegan mac and cheese?
Warm it in a pan over low heat with a splash of water or plant milk, stirring until creamy. The sauce thickens in the fridge, so it needs liquid.
Does it taste like real cheese sauce?
It has a cheesy, savory sharpness but is not identical to dairy cheese sauce. Mustard, lemon and nutritional yeast make it taste rich and full.
How long does it take to make Plant-Based Mac and Cheese with Carrot Cashew Sauce?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Plant-Based Mac and Cheese with Carrot Cashew Sauce?
About 540 kcal per serving, with 19 g of protein, 86 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 86 g |
| Fat | 13 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 590 mg |
Estimated values, calculated from the ingredients.
