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vegan mac and cheese recipe

Vegan Mac & “Cheese”

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  • 4 cloves garlic, minced
  • 2 small carrots, chopped
  • 1/2 cup onion, chopped
  • 2 small Yukon gold potatoes, chopped
  • 1/2 small cauliflower, chopped
  • 1/2 cup raw almonds
  • 1-2 cups unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp pink sea salt
  • 16 oz quinoa pasta, cooked


  1. Place all vegetables in a medium saucepan. Add enough water to cover. Bring to a boil, cook until soft.
  2. Place cashews in a small bowl. Pour 1/2 cup boiled vegetable water over the cashews and allow to soak while vegetables are cooking, about 10-15 minutes.
  3. Put softened cashews and their water in a blender, blend until smooth.
  4. Add cooked vegetables, seasonings, and 1 cup of the almond milk to the blender. Blend until smooth. Taste the sauce. Add more almond milk for a thinner consistency, adjust seasonings to taste.
  5. Serve 2 1/2 cups of sauce over cooked pasta. Try leftover sauce on nachos, tater tots, or in soup. Enjoy!

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