Happy December! I’ve been making this cozy recipe for years and it’s a huge hit with the fam (including my toddler!) Plus, it can be whipped up in a pinch and is packed with nutrients + protein. Everything a busy mama can hope for in a recipe and it’s also the perfect side dish to any holiday dinner.
Vegan Mac N Cheese (V, DF, GF)
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4
Ingredients
- 1 box of bean based pasta
- 1 cup raw cashews (soaked overnight or 4 to 6 hours)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup vegetable broth or water
- ½ cup full fat coconut milk
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 3 tbsp nutritional yeast
- Black pepper to taste
- 1 tbsp arrowroot flour
- 4 handfuls of raw spinach
- Optional toppings: Hemp hearts, baked broccoli/cauliflower, or drizzle of buffalo/bbq sauce
Instructions
- Preheat the oven to 425 degrees F (if adding baked veggies) and boil water for pasta.
- Place broccoli or cauliflower on a baking tray and drizzle olive oil and a little bit of black pepper. Bake for about 15-20 minutes (tossing halfway) until browned.
- Add pasta to the boiling water and cook according to the package.
- While pasta is cooking, place all ingredients except raw spinach into a blender and blend until everything turns into a liquid. (Don't worry as it will thicken when heated on the stove!)
- Drain the pasta, rinse and throw back into the pot. Turn the hit back on low and add the cashew cheese and cook on low stirring frequently until sauce starts to thicken.
- Add 1 handful of raw spinach into each bowl and then place ¼ of mac n cheese in each bowl. Serve with hemp hearts, baked broccoli/cauliflower, and drizzle of buffalo or bbq sauce and enjoy! Stays in an airtight container in the fridge for up to a week.
Don’t forget to tag me if you make it 🙂
With Health + Happiness Always,
Jax
