This vegan mac and cheese is one of our go-to meals during the week - especially in the winter. We don't have a lot of time to prepare food for ourselves (or to eat, to be honest) so it's important that the food we make is not only fast but also packed with nutrition to keep us healthy. A great thing about this super comforting meal is that it's so customizable - you can add basically any veggies you want (or none at all) and it will taste AMAZING. We like to add kale, broccoli, and tofurky sausage. Mushrooms, brussel sprouts, tempeh, or spinach would be delicious. Or make it mexi-style and add black beans, peppers, and cilantro. The sky is the limit!
2 small peeled potatoes (white, yellow or russet)
1 medium peeled carrot
3/4 cup raw, unsalted cashews
2 tbsp miso paste
3 tbsp nutritional yeast
1 tbsp garlic powder
1-2 tbsp liquid aminos (we like Braggs)
1 tbsp apple cider vinegar
2 tsp turmeric
2 tsp smoked paprika
2 cups dry macaroni shells
3/4 cups preferred veg (like kale and broccoli)
salt & pepper to taste
Sauce: Chop potatoes and carrot and place in small pot with cashews. Cover with water and boil until soft. Drain and place in blender or food processor and add miso, apple cider vinegar, liquid aminos, and spices. Add 1-2 cups cool water (depending on how thick you like your sauce). Blend until smooth and creamy. Transfer back to the small pot and simmer on low heat until thick.
Pasta: Bring large pot of water to a boil and cook macaroni shells until al dente.
Veggies: Steam or saute preferred veggies.
Once everything is ready to go, mix it all together and you're done! Sprinkle some more nutritional yeast on top for an added B-12 boost.