VEGAN MAC AND CHEESE WITH MUSHROOMS AND PEAS RECIPE

Do you love Mac & Cheese as much as we do?

These recipe is one of the best we`ve ever tried. Such a creamy cheese sauce and very tasty. Your friends and family will love it even if they are not vegan! If you don`t like mushrooms or peas you can also use broccoli or any vegetables you like. The combination of potatoes, carrots and soaked cashew nuts makes a perfect combination for this creamy sauce.

Have fun with cooking and enjoying 😊

Thank you to www.veganheaven.org

Ingredients:

• 1 heaped cup potatoes, cut into very small pieces (about two medium-sized potatoes)
• 1/2 cup carrots, cut into very small pieces
• 1/2 cup cashews, soaked for 10 minutes
• 1/4 cup nutritional yeast (I used Savoury)
• 1/2 cup unsweetened almond or soy milk
• 1/2 teaspoon onion powder
• 1 small clove of garlic
• salt
• black pepper
• 9 oz macaroni (elbow pasta or choose Gluten-Free)
• 1 cup frozen peas
• 2 cups mushrooms, sliced
• 1/2-1 teaspoon chopped parsley (optional)

Instructions:

1. Let the cashew nuts soak in water. Cut the potatoes and carrots into little pieces and cook them in salt water for around 10 minutes.
2. Cook the pasta as indicated by the directions on the bundle. Cook the frozen peas for around 6 minutes (I generally simply cook them with the pasta). Put aside.
3. When the potatoes and carrots are cooked, drain them and place them into a blender drain the soaked cashews and put them into the blender as well, then add the nutritional yeast, the almond or soy milk, the garlic, and some salt and pepper.
4. In a huge skillet, warm some olive oil and sauté the mushrooms for around 3 minutes.
5. Mix the cooked pasta and peas to the mushrooms and add the “cheddar” sauce. Warmth for a minute or two until warm. Additionally, you can sprinkle with chopped parsley.

Enjoy 😊