Hidden Veggie Mac and Cheese
This Hidden Veggie Mac and Cheese is creamy, dreamy, and loaded with so many delicious vegetables in the sauce! A great vegetarian mac and cheese, with an easy dairy free/vegan option.
Ingredients
- 16 oz box macaroni
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 4 cloves garlic
- 1 zucchini diced
- 3 carrots roughly chopped
- 1 1/2 cups Vegetable Stock
- 1 cup raw unsalted cashews soaked in hot water
- 2 tablespoons lemon juice
- 1 teaspoon yellow mustard
- 1 teaspoon turmeric
- 1/2 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Cook pasta according to package instructions. Drain and place macaroni back into the pot, and set aside.
- In a separate pan, heat extra virgin olive oil and sauté onion and garlic, for 5 minutes. Add the vegetable stock, carrots, and zucchini and simmer for 20 minutes until tender.
- Rinse the cashews and cover with just enough water to cover. Put the cashews and water in a blender, and blend on high until smooth. Add the cooked carrot, onion, and zucchini mixture into the blender. Add lemon juice, remaining olive oil, mustard, turmeric, salt, pepper, and nutritional yeast. Blend until smooth.
- Add the cashew vegetable mixture to the pasta pot and heat over low heat until bubbling. Add in the cheddar cheese (if using) and stir well until the cheese has melted. Serve hot!
- For baked mac and cheese, you can add breadcrumbs to the top and bake in the over for 350 degrees for about 15 minutes or until lightly browned.
Nutrition
Calories: 356kcalCarbohydrates: 53gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 353mgPotassium: 407mgFiber: 4gSugar: 5gVitamin A: 3965IUVitamin C: 9mgCalcium: 36mgIron: 2mg
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