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Vegan Macaroni & Cheese


INGREDIENTS


8 ounces whole-grain macaroni elbows

1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups),

optional*

1 ½ tablespoons avocado oil or extra-virgin olive oil

1 small yellow onion, chopped (about 1 ½ cups)

1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably

organic

3 cloves garlic, pressed or minced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry mustard powder

½ teaspoon fine sea salt, more to taste

Small pinch of red pepper flakes

⅔ cup raw cashews**

1 cup water, more as necessary

¼ cup Nutritional Yeast




DIRECTIONS


1. Bring a large pot of salted water to boil for the pasta. Cook 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.


2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.


3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.


4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.


5. Carefully pour the mixture into a blender. Add the nutritional yeast . Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup

increments, blending after each one.


6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, Blend again.


7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.


THE BENEFITS





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