The creamiest vegan Mac and Cheese. Fully vegan and gluten-free
Wash and cut the potatoes and carrots into bite sized pieces. Set aside.
Peel and cut the onion in bite sized pieces (we'll blend it later. No need for them to be diced into super small pieces).
Take a medium sized pot. Gently heat up the olive oil in it. Add carrots, potatoes and onion. Let fry for a few minutes while stirring. This will add a very nice flavor to the sauce.
Deglaze with about 300 ml of water. Add the vegetable both now. Bring to boil.
Set to a lower setting and let simmer slightly for about 10 minutes.
Cook your pasta as it says on the package. Take gluten-free pasta to make this dish gluten-free.
Cook the cashews in the meantime. Yes, thats correct. We want the nuts to be soft. Just as if we'd soaked them.
Simply add the to a small saucepan and cover with water. Bring to boil and let simmer for about 5-10 minutes.
Drain the cashews and add to your blender. Add the vegetables INCLUDING the broth. Add all the remaining ingredients. Blend at maximum speed until super creamy.
Once ready, drain your pasta. Cover with vegan cheese sauce. Et voila your vegan Mac and Cheese is ready! Enjoy.
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂