Vegan, gluten free and kid approved! Not just kid approved but approved by my not 100% vegan preteen and teenaged boys.
The sauce makes more than double what you will need for one pound of pasta so this morning for breakfast the boys made nachos with the sauce- adding jalapeno rings and more Tobasco sauce and there was still enough left to make one more batch of mac and cheese. So unless you have a bunch of mac and cheese loving kids in your family cut the sauce recipe in half.
I used brown rice pasta and the boys were none the wiser. You could also add brocolli or other veggies to it. I served zucchini on the side but the next time I make it I will cube the zucchini- roast it and then stir it into the mac and cheese.
Let’s get cooking!
4 cups of russet potatoes, peeled and cut into 1 inch cubes
2 cups of chopped carrots
1 whole medium yellow onion chopped
2 tsp ground turmeric
3 tbsp minced garlic
8 cups water
1 lb brown rice macaroni noodles
1 cup cashews (soaked in warm water for at least 1 hour)
2 tbsp minced garlic
1 cup nutritional yeast
3 tbsp white balsamic vinegar
1 tsp dijon mustard
1 tbsp sea salt (seems like a lot but this makes a lot of sauce)
Put first 6 ingredients into pot and bring to a a boil. Reduce heat to low, cover and simmer for about 20 minutes.
While the pot is simmering get your pasta cooking. Cook according to the pasta’s instructions.
With a slotted spoon transfer cooked potato mixture to blender, strain the cashews and add to blender. Add rest of ingredients and 2 cups of the potato cooking water. Blend and add more water if needed. This is where you will get to play with the recipe. Do you want a bit of spice? Add more Tobasco. Need more zing? Add a splash more vinegar. Like garlic? Add more garlic. Not salty enough? Add a little bit more salt.
If you are adding cooked veggies to the mac and cheese remember that whatever seasonings you added to the veggies will now be in the mac and cheese so don’t over season the pasta dish.
Pour cheese sauce over the pasta and stir in. You will have more than enough sauce left for another pound of macaroni or to pour over steamed brocolli.
To learn more about the raw food/plant based diet and Debra’s services please visit her website. She offers a 6 week raw vegan/plant based coaching program as well as 30 day green smoothie course.