Vegan Mom Blog Mac and Cheese

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We came up with vegan potato carrot mac and cheese recipe to replace the boxed macaroni and cheese we were feeding our kids before we went vegan. We perfected the reciped when we moved to Japan where we didn't have fun vegan options like the Daiya macaroni and cheese like we have here in the US and when we came back to the US, we added in the smoked paprika and a handful of cashews into the broth and we have a really tasty and nutritious and savory meal that even our picky kids seem to like too!

Yield: 8

Author: Kristi DeMaria

Vegan Mom Blog Mac and Cheese

Prep time: 15 MCook time: 25 MTotal time: 40 M

This is my family's go-to mac and cheese recipe

Ingredients:

• 1 1/2 cup potato peeled cubed (I don't bother to peel thin, light-skinned potatoes)
• 1 cup carrot cubed
• 1/2 cup white or yellow onion cubed
• 2 cups water
• 1/2 cup nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika or smoked paprika
• optional 1/3 cup plant based butter (Miyokos is my favorite)
• optional handful of cashews
• optional 1-2 Tbsp white miso
• optional black pepper to taste
• 1-2 package of your favorite macaroni

Instructions:

1. Boil 2 cups water. Put your cut up potatoes, carrots, and onion in boiling water. Return to boil. Turn down heat, cover, and simmer for 20 minutes or until all is soft. Add optional handful of cashews at the end and let cool.
2. Cook your pasta while the veggies are simmering.
3. Pour veggie mixture into blender including water. Add  nutritional yeast, salt, turmeric, paprika, and optional ingredients.
4. Pour over cooked pasta and serve.

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