Mac and Cheese

Cheese Sauce:

1 ½ Cups Finely Diced Russet Potatoes (About 1 Medium Potato)
¼ Cup Finely Diced Red Bell Pepper
½ Small Yellow Onion, Diced
2 Tbsp. Raw Cashews
2 Tbsp. Tahini
1 Tbsp Fresh Lemon Juice
2 Tbsp. Nutritional Yeast
2 Tbsp. Arrowroot Powder
1 Tsp. Sea Salt, Or To Taste

Combine potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving ¾ cups of the cooking water.

Combine potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and salt in a blender. Process on high until everything is smooth and creamy about 3 minutes.

May store the sauce in an airtight container in the refrigerator for up to 5 days.

Mac and Cheese:

1. Preheat the oven to 350 F

2. Prepare the macaroni according to the package instructions. Drain and transfer to a large mixing bowl. Add the cheese sauce and mix well. Pour the mixture into a nonstick 9×13-inch baking dish. Top with the bread crumbs, if desired.

3. Bake until the bread crumbs are browned, and the sauce is bubbly around the edges, 25 to 30 minutes.

Note: You can make a quick stovetop version of this dish by heating the cheese sauce in a large

Saucepan and adding the cooked macaroni to the pan. Mix well and serve.

Mac and Cheese

Ingredients

Details

You May Also Like

Best Vegan Baked Beans

‘Rinotta’ Stuffed Shell Pasta—Vegan & GF

Irish White Bean and Cabbage Stew

1 Comment

Phyllis