I can’t stop making creamy dreamy Mac and cheese variations so don’t try to stop me!
Sunday fun fact: My brownies and Mac ‘n cheese recipes turn out a bit different every single time I make them. While they are often similar….I always tweak and play around with the ingredients.
Do you stick to trusted recipes or do you have to change things up a bit every time?
Happy Sunday everyone
- 2 small or 1 large cooked sweet potato
- 1 cup of canned coconut milk
- 1/2 cup of cashews (soaked with hot water)
- 1/2 cup of nutritional yeast
- Juice of 1 large lemon
- 1 tbsp white miso paste
- 1/2 tbsp mustard
- 1/2 tbsp onion and garlic powder each
- Salt to taste
- Maccaroni or pasta of choice
- 1/2 to 1 cup of pasta water
Start by preparing the sweet potato. Ideally you want to steam it as a whole. (* see notes)
You can also peel, dice and boil it.
Add sweet potato puree to a food processor or blender, along with soaked and rinsed cashews, coconut milk, lemon juice and all seasoning and blend until very smooth.
Cook macaroni in the meantime and make sure to reserve 1 cup of cooking water before draining.
Add enough of the pasta water to the sauce and blend until it reaches your desired consistency before mixing it with the hot pasta.
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.