PS Best Vegan Macaroni and Cheese
Chef: Alena & Lars Schowalter, Nutriciously.com
Makes: 2 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS
7-8 oz / 200g dry whole grain macaroni (or any kind of pasta)
7-8 oz / 200g broccoli florets
Sauce
1/2 medium sized carrot
1 small onion
1 medium clove garlic, chopped
1/2 c cashews
3/4 c water
1/4 c soy milk (or any plant-based milk)
4 T nutritional yeast
1 T lemon juice
1 t sea salt
dash of paprika & cayenne
DIRECTIONS
Cook pasta according to package instructions.
Meanwhile, peel the cooked potatoes (maybe the carrot if needed) and chop finely.
Put in a small pot together with the chopped garlic and onion. Heat up with a little bit of water and let cook until soft enough to blend and the water has almost disappeared.
Remove pot from stove and put the warm sauce ingredients in a blender jar together with the spices, milk, water, and cashews. Blend cautiously until smooth.
Chop up the broccoli florets and sauté with water in a non-stick pan until soft but still a little crunchy. Add all ingredients in a bowl, mix thoroughly until everything is coated with the sauce. Enjoy warm!
Hailing from Germany, Alena and Lars are our first “International Chefs”. On their website Nutriciously they share simple and delicious oil-free whole food plant-based recipes as well as free in-depth guides for successfully following this healthy lifestyle. Find free printables, eCourses, eBooks and more and be sure to follow on Facebook or Instagram for more inspiration.