Vegan Mac and Cheese
- Number of Servings: 6
Ingredients
16 oz Pasta, whole wheat elbows 2 serving Yukon Gold Potato ( 1 medium sized potato) (by RACHA29) 1 large (7-1/4" to 8-1/2" long) Carrots, raw .5 large Onions, raw 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Salt 2.5 oz Cashew - raw (18 kernels) (by REMY4227)
Peel the potatoes & carrots. chop them into medium to large pieces and put them in a pot to boil, along with 1/2 of a raw onion. Boil until soft. When they are soft, remove the veggies from the water and reserve in a bowl. Reserve the water (you'll need 1 1/2 c)
Boil the pasta
in a blender, add 1/2 c raw cashews, the veggies, 1 1/2 c. of the water you boiled the veggie in, and the seasonings. blend until smooth and pour over cooked pasta
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLOUDYWATTS.
Boil the pasta
in a blender, add 1/2 c raw cashews, the veggies, 1 1/2 c. of the water you boiled the veggie in, and the seasonings. blend until smooth and pour over cooked pasta
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLOUDYWATTS.
Nutritional Info Amount Per Serving
- Calories: 369.1
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 418.6 mg
- Total Carbs: 71.3 g
- Dietary Fiber: 8.4 g
- Protein: 11.0 g
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