You’ll learn how delicious dairy-free macaroni and cheese can be after you try this recipe!
- 8 oz Whole-grain macaroni elbows
- 1 head Broccoli florets cut into small bites (about 1 ½ to 2 cups) (optional)
- 1 ½ tbs Avocado oil or extra-virgin olive oil
- 1 small Yellow onion, chopped (about 1 ½ cups)
- 1 cup Russet potato, peeled and grated (4 ounces, about 1 small or ½ medium potato)
- 3 cloves Garlic, pressed or minced
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Dry mustard powder
- ½ tsp Fine sea salt, to taste
- ⅔ cup Raw cashews, presoaked for 4 hours if needed for blender
- 1 cup Water, more as necessary
- ¼ cup Nutritional yeast
- 2-3 tsp Apple cider vinegar or distilled white vinegar, to taste
- Small pinch of red pepper flakes
- Bring large pot of salted water to boil. Cook pasta according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in medium-to-large saucepan, warm oil over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is tender and turning translucent, about 5 minutes.
- Add grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine; cook, stirring constantly for about 1 minute to enhance flavor.
- Add cashews and water and stir. Let mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Pour mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, scraping the sides if necessary. If it won’t blend easily or if you prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste and blend in additional salt and vinegar to taste. Pour sauce into the bowl of pasta. Stir until well combined and serve immediately.
Serves 2-4 | Prep Time 30-40 min