Vegan Mac and not cheese
- Number of Servings: 8
Ingredients
3 small (1-3/4" to 2-1/2" dia.) Potato, raw 4 small (5-1/2" long) Carrots, raw .5 medium (2-1/2" dia) Onions, raw 1 tsp Salt 1 tsp Garlic powder 1 tsp Onion powder 0.5 cup Cashew Nuts, Raw (by LORBILENKIN) 8 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) 8 serving Elbow Macaroni, Kroger brand, 1 serv = 1/2 cup dry (by TREVA125)
Peel potatoes and cut into 1 inch pieces.
Boil potatoes for 2 minutes.
Peel carrot, chop and add to boiling potatoes.
Boil for 5 minutes.
Add onion to potatoes and carrots.
Boil for 7 minutes or until soft.
Remove vegetables from water, but reserve the water.
In a separate pot, start cooking the pasta.
In a blender, add cashews, cooked veggies, spices, and 1.5 cups of reserved boiled water.
Blend well and add to drained, cooked pasta.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LLAMAINGALOSHES.
Boil potatoes for 2 minutes.
Peel carrot, chop and add to boiling potatoes.
Boil for 5 minutes.
Add onion to potatoes and carrots.
Boil for 7 minutes or until soft.
Remove vegetables from water, but reserve the water.
In a separate pot, start cooking the pasta.
In a blender, add cashews, cooked veggies, spices, and 1.5 cups of reserved boiled water.
Blend well and add to drained, cooked pasta.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LLAMAINGALOSHES.
Nutritional Info Amount Per Serving
- Calories: 333.9
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 318.5 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 6.4 g
- Protein: 13.0 g
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