Easy One Pot Vegan Mac and Cheese

It’s tasty, full of good fats, protein, vitamins, and fiber. All in all this took me about 35 minutes to make.

AuthorLaLaLaMarsh
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Easy one pot vegan mac and cheese

Yields6 Servings

 8 oz Macaroni elbows (preferably whole wheat)
 1 Small head of broccoli, diced
 1 Small white or yellow onion, chopped
 1 cup Frozen hashbrowns (the loose in a bag kind)
 3 Cloves garlic, minced
 1 tsp White or yellow miso paste
 ½ tsp Garlic powder
 ½ tsp Onion powder
 ½ tsp Dry mustard powder
 ½ tsp Himalayan sea salt, ground
 ¼ tsp White pepper, ground
 ½ tsp Red pepper flakes
 1 cup Caw cashews, chopped
 2 cups Water
  cup Nutritional yeast
 2 tbsp Apple cider vinegar
 1 tbsp Lemon juice

1

Cook macaroni as directed on the package, in the last 3 minutes add the broccoli. Drain and place in a large mixing bowl.

2

In the same pot used for macaroni add oil and sauté the onion, garlic, and potatoes for about 4 minutes, until the potatoes soften and onion is translucent. Add miso paste and spices, cook 1 more min until fragrant.

3

Add the water and cashews and bring to a soft simmer uncovered for 10 min.

4

Meanwhile in a blender add the vinegar, lemon juice and nutritional yeast.

5

When the cashews are done add the mixture to the blender with the nutritional yeast, blending until the sauce is smooth and creamy.

6

Add the "cheese" to the pasta, mixing everything thoroughly and serve!

7

This lasts in the fridge for 3 or 4 days and is easy to heat up. Heat on low and add a little water if it gets a little dry.

Ingredients

 8 oz Macaroni elbows (preferably whole wheat)
 1 Small head of broccoli, diced
 1 Small white or yellow onion, chopped
 1 cup Frozen hashbrowns (the loose in a bag kind)
 3 Cloves garlic, minced
 1 tsp White or yellow miso paste
 ½ tsp Garlic powder
 ½ tsp Onion powder
 ½ tsp Dry mustard powder
 ½ tsp Himalayan sea salt, ground
 ¼ tsp White pepper, ground
 ½ tsp Red pepper flakes
 1 cup Caw cashews, chopped
 2 cups Water
  cup Nutritional yeast
 2 tbsp Apple cider vinegar
 1 tbsp Lemon juice

Directions

1

Cook macaroni as directed on the package, in the last 3 minutes add the broccoli. Drain and place in a large mixing bowl.

2

In the same pot used for macaroni add oil and sauté the onion, garlic, and potatoes for about 4 minutes, until the potatoes soften and onion is translucent. Add miso paste and spices, cook 1 more min until fragrant.

3

Add the water and cashews and bring to a soft simmer uncovered for 10 min.

4

Meanwhile in a blender add the vinegar, lemon juice and nutritional yeast.

5

When the cashews are done add the mixture to the blender with the nutritional yeast, blending until the sauce is smooth and creamy.

6

Add the "cheese" to the pasta, mixing everything thoroughly and serve!

7

This lasts in the fridge for 3 or 4 days and is easy to heat up. Heat on low and add a little water if it gets a little dry.

Easy one pot vegan mac and cheese
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