Vegan Mac & Cheese

There are so many variations to create Vegan Mac and Cheese, but honestly I think that this recipe is the best. The color, the consistency and the flavor is what makes up a great "cheesy" sauce. The sauce is made out of mostly vegetables, very little oil, and good nutritious ingredients, and in my book - that's what it's all about;  Another thing I found out, is that the color of the food has a lot to do with convincing your kids to try new things. If I tell my kid- this is Mac and cheese, he will definitely try it.



1 cup peeled potatoes

1/4 cup carrots

1/2 cup onion cubed

2 cups water for cooking

1 cup soaked over night cashews

1/4 cup nutritional yeast

1/2 teaspoon Dijon mustard

1/4 teaspoon grated fresh turmeric root

Pinch of nutmeg

1 teaspoon lemon juice



1 teaspoon organic mellow white miso paste

1 tablespoon olive oil

1/2 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon agave

1 1/4 cup flax milk or almond milk or soy milk (unsweetened)

1/4 cup cooking water

1 package brown rice fusilli 1lb/454g



In a sauce pan add the potatoes, carrots, onions and water. Bring to a boil and cook until very soft. Take one cup of the cooking water and save for later. Drain the vegetables and pour into the food processor. Also add, cashews, nutritional yeast, mustard, turmeric, nutmeg, lemon juice, salt, pepper, miso paste, olive oil, paprika, onion powder, garlic powder, agave, flax milk. Process until very smooth. If needed add some more of the cooking water, it depends what consistency you like your sauce.

Cook pasta according to package instructions.

Pour the sauce over the pasta, mix and serve immediately.

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