Watch how to make vegan mac 'n' cheese

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Everybody loves a big bowl of mac 'n' cheese. (Talk about a nostalgia food! Who didn't look forward to this dinner as a kid?) However, this delicious dairy-free recipe ensures that even vegans can enjoy this beloved comfort food!
The best part? The cheese-like sauce in this recipe is surprisingly hearty. In fact, we guarantee that once you take a bite, you'll have a hard time believing it's actually made from nuts and vegetables!
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Vegan mac 'n' cheese
Preparation time: 15 minutes
Total time: 45 minutes
Ingredients
2 yellow potatoes
1 carrot
⅓ cup chopped white onion
1 box elbow pasta (wheat, egg-free)
¼ coconut milk
½ cup raw cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of cayenne pepper
Pinch of nutritional yeast flakes
Pinch of paprika for garnish
Cooktop Cove
Directions
1. Peel and cut potatoes into 1-inch pieces. Boil for 2 minutes. Peel and cut carrot into 1-inch pieces. Add to pot and boil for another 5 minutes.
2. Chop onion and add to pot. Let vegetables boil until soft. Save 1 ¼ water and put aside (you'll add this to your blended ingredients later).
3. Boil elbow pasta in a separate pot.
4. Add cashews, saved vegetable water, coconut milk, boiled vegetables, salt, garlic powder, onion powder, cayenne pepper, and nutritional yeast flakes to blender. Blend until sauce has cheese-like consistency.
5. Pour over cooked pasta and season to your liking! (We prefer paprika.)
There you have it! A hearty bowl of piping hot vegan mac 'n' cheese that delivers all of the deliciousness with a lot less of the guilt.
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