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:
2cupsshredded carrots
1/3cupraw cashewssoaked for at least 2 hours and drained of soak water
3/4cupwaterplus more as needed
1/2tspsalt
1 1/2tbsplemon juice
3tbspnutritional yeast
1clovegarlic
black pepperto taste
8ounceswhole wheat pastasmall shapes, i.e. elbows
12ouncesbrussels sproutschopped
For the Walnut Parm:
1/2cupwalnut pieces
1/4cupnutritional yeast
1/4teaspoonsaltor to taste
1teaspoonoreganodried
1/2teaspoonthymedried
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.