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Vegan Mac & Cheese

Vegan Mac & Cheese
  • 1 box Banza Elbows
  • 1 Medium Russet Potato, peeled and diced
  • 1 Medium Carrot, chopped into coins
  • 1/3 cup Cashew Pieces (If you have a nut allergy, the cashews can be replaced with 1/4 cup coconut cream or 1/4 cup of vegan cream cheese)
  • 2 tbsp Nutritional Yeast
  • 1 tbsp Mellow Miso Paste
  • 1 tsp Dijon Mustard
  • 1/4 tsp Paprika
  • 1/3 cup Water
  • Salt, to taste
  • Juice of 1/2 a Lemon
  1. Place the peeled and diced potato and chopped carrots in a medium pot and fill with water. Bring to a boil, and boil for 7 minutes. Add the cashews to the pot of boiling water and cook for an additional 2-3 minutes, until the carrot pieces can be easily pierced with a fork.
  2. Drain the contents of the pot and set aside. Refill the pot with water, add a pinch of salt, and bring to a boil. Pour the box of Banza Elbows into the pot, and cook according to package instructions.
  3. In the meantime, combine the drained potatoes, carrots, and cashews with the remaining ingredients in a high-speed blender. Process until smooth, then add salt to taste.
  4. Drain and rinse the Elbows, then return to the pot over low heat. Pour the "cheese" sauce and lemon juice over the pasta, then stir to combine. Once the Mac & Cheese is heated to your liking, serve and enjoy.

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