Creamy Vegan Mac n' Cheese
A gooey and ultra-creamy cashew-based vegan cheese sauce with a hint of smokiness.
Ingredients
Coconut Bacon
- 1 cup coconut flakes
- 1 tbsp tamari or low-sodium soy sauce
- ¼ tsp liquid smoke
- ¼ tsp smoked paprika
Mac n' Cheese
- 1 cup (145g) raw cashews, soaked in boiling water for 30 minutes
- 5-6 baby gold potatoes, peeled and cubed (209g)
- 2 carrots, roughly chopped (74g)
- ½ medium yellow onion, roughly chopped (125g)
- ¾ cup unsweetened non-dairy milk
- 1 tbsp dijon mustard
- ½ tsp garlic powder
- Juice from ½ lemon
- 1 tbsp tamari or low-sodium soy sauce
- ½ tsp smoked paprika
- ½ tsp salt (or to taste)
- Pepper, to taste
- 8 oz. pasta of choice (I used rigatoni)
Instructions
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Preheat the oven to 325°F. Add all the coconut bacon ingredients to a bowl. Toss to coat the coconut in tamari, liquid smoke, and smoked paprika. Spread the coconut out into a single layer on a baking sheet. Toast in the oven for 5 minutes, stir around, then toast for another 5 minutes until golden brown. Let cool for 10 minutes which will allow the bacon to get crispy.
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Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and add back to the cooking pot.
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Add potatoes, carrots, and onions to a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until carrots are tender and potatoes are soft. Drain and add to a high-powered blender.
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To the blender, add the rest of the sauce ingredients. Blend until thick and smooth. Pour about 2 cups of sauce over the pasta. Stir to coat the noodles fully.
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Serve the pasta with fresh basil and a generous sprinkle of coconut bacon. Enjoy!
Recipe Notes
This recipe makes more than enough sauce. I recommend 2 cups of sauce for every 8 oz. of pasta. Store leftover sauce in an airtight container for up to a week. Top on more pasta, nachos, quesadilla, or use as a spread. Get creative!