Confetti Macaroni And Cheeze
 
Prep time
Cook/Dehydrate time
Total time
 
A creamy vegan macaroni and cheeze that is a good way to get picky eaters to eat their veggies. Oil free, soy free.
Author:
Recipe type: Main Dish
Cuisine: Vegan
Serves: 4-6 servings
Ingredients
  • 1 pkg of dried macaroni or shell pasta
  • 1 ½ cups of mixed veggies of your choice (peas, carrots, corn, lima beans, green beans)
  • 1 ½ cup peeled and diced potatoes
  • ⅓ cup peeled and diced carrots
  • ½ cup chopped onion
  • ¾-1 cup of water from cooking the potatoes
  • ¾ cup raw cashews
  • ¼ cup nutritional yeast
  • ⅓ cup coconut milk
  • 2 TBL lemon juice
  • 1 tsp salt
  • ½ tsp garlic powder
  • ⅛ tsp of cayenne
  • ¼ tsp of paprika
Instructions
  1. Cook macaroni al dente
  2. During the final 3-5 minutes of pasta cooking time add the mixed veggies
  3. Drain and set aside
  4. Meanwhile place the potatoes, carrots and onion in a pot of water and boil until soft
  5. Drain, reserving 1 cup of the water
  6. Add the potatoes, carrots and onions to your blender
  7. Add the cooking water
  8. Add the cashews, coconut milk, nutritional yeast, lemon juice and seasonings
  9. Blend until smooth and creamy
  10. Pour sauce over your macaroni and mixed veggies
  11. Mix well
  12. Taste and adjust seasoning as needed.
Recipe by Food For The Soul at https://foodforthesoul.me/confetti-macaroni-and-cheeze/