Creamy Vegan Mac and Cheese

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Mac and Cheese, my ultimate comfort food! If you know me you know I love cheese.  There’s something so comforting  about it! However, as cheese is not a great food to eat on a daily basis, I only eat it for treats once and a while. Which means I needed to make a copy cat Mac and cheese that I could eat on the daily with natural and healthy ingredients.  That’s how I cam up with this creamy vegan Mac and cheese!

Creamy Vegan Mac and Cheese

Creamy Vegan Mac and Cheese

Creamy Vegan Mac and Cheese

Creamy Vegan Mac and Cheese

Ingredients:

  • 12 oz pasta of choice ( I used the trader joes red lentil pasta, but you can use any type, whole wheat would be a great choice as well)
  • 1 Large Sweet Potato skin removed
  • 1/2 Large Onion diced
  • 1 Teaspoon minced garlic
  • 1 Cup raw unsalted cashews
  • 3 Tablespoons dijon mustard
  • Salt & pepper to taste
  • Olive Oil
  • Water
  • Italian bread crumbs (Optional)

Directions:

  1. Preheat oven to 400 degrees.
  2. Soak cashews for 4 hours (or boil for 20 minutes) until soft.
  3. Bake potato in microwave until very soft.
  4. In a sauce pan, cook onion in 2 Tablespoons olive oil until soft and caramelized. Add garlic to sauce pan and cook for an additional minute.
  5. While you cook the veggies, cook pasta according to package.
  6. In a blender or food processor, blend together cashews, sweet potato, onion & garlic, mustard and 1/2 cup water.  Blend until completely smooth.  Add additional water if needed. Consistency should be semi thick.
  7. Combine pasta with sauce and put in a small baking dish. If desired add breadcrumbs on top.
  8. Bake for 30 Minutes at 400 degrees

 

What’s you favorite comfort food?

Do you love cheese as much as I do?

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