Militant_Vegan_
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"The secret's in the sauce" has never been truer than when applied to macaroni and cheese. Vegan mac and "cheese," of course, requires a vegetable puree sauce, and this recipe is tough to beat for smoothness and versatility.
Peel two yellow potatoes and one carrot, then chop them into 1-inch (2.5 cm) chunks. The chunks do not have to be pretty or precise since you're going to blend them up anyway; just keep them relatively uniform in size so that they will boil evenly.
Boil the potatoes for two minutes, then add the carrot and boil for another five minutes. Cut and break up an onion wedge, add it and boil for seven additional minutes or until vegetables are soft. Remove the vegetables and put them in the blender, but keep the water in reserve.
In a separate pot, begin cooking three cups of pasta. Use whatever kind of pasta you like, but there's a reason elbow macaroni is a favorite for mac and cheese: Elbows hold just the right amount of flavorful sauce!
While the pasta cooks, blend the vegetables, 1 1/2 cups (350 ml) of reserved vegetable water, 1/2 cup (75 g) of raw cashews and 1 teaspoon each of salt, garlic powder and onion powder. Blend until smooth.
Drain the pasta when it is done to your taste, and add the blended sauce for two to three servings of deliciousness!
<snip>
Boil down these basic veggies to make the most decadent vegan comfort dish
Peel two yellow potatoes and one carrot, then chop them into 1-inch (2.5 cm) chunks. The chunks do not have to be pretty or precise since you're going to blend them up anyway; just keep them relatively uniform in size so that they will boil evenly.
Boil the potatoes for two minutes, then add the carrot and boil for another five minutes. Cut and break up an onion wedge, add it and boil for seven additional minutes or until vegetables are soft. Remove the vegetables and put them in the blender, but keep the water in reserve.
In a separate pot, begin cooking three cups of pasta. Use whatever kind of pasta you like, but there's a reason elbow macaroni is a favorite for mac and cheese: Elbows hold just the right amount of flavorful sauce!
While the pasta cooks, blend the vegetables, 1 1/2 cups (350 ml) of reserved vegetable water, 1/2 cup (75 g) of raw cashews and 1 teaspoon each of salt, garlic powder and onion powder. Blend until smooth.
Drain the pasta when it is done to your taste, and add the blended sauce for two to three servings of deliciousness!
<snip>
Boil down these basic veggies to make the most decadent vegan comfort dish
