Creamy Carrot Mac’n’Cheese with Walnut “Parm”

by | Jul 20, 2019 | American, Dinner

Print Recipe

Creamy Carrot Mac'n'Cheese with Walnut "Parm"

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American, Vegan, WFPB
Keyword: dairy free mac n cheese, healthy mac n cheese, vegan mac n cheese
Servings: 4
Calories: 447kcal

Equipment

  • blender
  • steamer or steamer attachment

Ingredients

For the Mac:

  • 2 cups shredded carrots
  • 1/3 cup raw cashews soaked for at least 2 hours and drained of soak water
  • 3/4 cup water plus more as needed
  • 1/2 tsp salt
  • 1 1/2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • black pepper to taste
  • 8 ounces whole wheat pasta small shapes, i.e. elbows
  • 12 ounces brussels sprouts chopped

For the Walnut Parm:

  • 1/2 cup walnut pieces
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon oregano dried
  • 1/2 teaspoon thyme dried

Instructions

  • Steam carrots. Set aside.
  • Bring a larger pot of water to boil. Add the pasta and cook according to package instructions. 2 minutes before the cooking time is up, add your Brussels sprouts or other vegetable to the pot.
  • While the water boils and pasta cooks, make the carrot sauce. Combine cashews, cooked carrots, 3/4 cup water, salt, lemon juice, nutritional yeast, and garlic to a blender. Blend till the sauce is very smooth. If it's too thick or doesn't blend well, add more water, a tablespoon or two at a time until the texture is thin enough to pour. Add black pepper to taste. NOTE: can be prepared up to four days in advance and stored in an airtight container in the fridge.
  • To make the parm, pulse all the ingredients in a food processor until it's reduced to a fine crumble. This can be done ahead of time. The parmesan will keep for up to 2 weeks in an airtight container in the fridge.
  • When the pasta and veggies are ready, drain them. Add the sauce and mix well. Taste, you may need to add additional salt / pepper as needed. Divide the mac into bowls and top with the walnut parm.

Nutrition

Calories: 447kcal | Carbohydrates: 65g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 516mg | Potassium: 907mg | Fiber: 9g | Sugar: 6g | Vitamin A: 9465IU | Vitamin C: 76.7mg | Calcium: 105mg | Iron: 5.7mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!