Healthy Mac n Cheese
Gluten-free, dairy-free, soy-free, vegan Easy, creamy, healthy, cheese sauce for mac n cheese, nachos, scalloped potatoes and more.
Servings Prep Time
6as a side dish 40 minutes
Cook Time
30minutes
Servings Prep Time
6as a side dish 40 minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a medium saucepan, add the shallots, potatoes, carrots, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
  2. Cook the pasta in salted water until al dente, drain and put back into the pot.
  3. Place the cashews, salt, garlic, 5 Tablespoons butter, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
  4. Pour the “cheese” sauce over the cooked pasta and combine until completely coated.
  5. BAKED OPTION: Preheat oven to 350 degrees. After completing step 4, pour the pasta and cheese into an 11 x 8 ungreased baking dish. If you add meat and veg before baking, use a 13 x 9 dish. Bake for 30 minutes or until browned and bubbly.
Recipe Notes

For the photo shoot of this recipe, I chose to bake the mac n cheese. I actually prefer to eat it right out of the pot once the noodles and sauce have been mixed.

We sprinkled on some paprika and drizzled on some Sriracha Sauce for a little heat. Yum!