Thick and creamy vegan mac n cheese
Thick, creamy, & plant based mac n cheese - by Bragg UK
1 cup of cashews
1 cup of diced potatoes
1 cup of filtered water
1/2 cup of Bragg Nutritional Yeast
3 tbs of Bragg Apple Cider Vinegar
1 tsp of onion powder
1 tsp of himalayan pink salt
1. In a small pot bring water to a boil and add potatoes and cashews.
Cook until potatoes are fork tender (about 20 minutes).
2. Drain cashews and potatoes and add to blender along with remaining ingredients excluding pasta. Blend until cheese sauce is creamy smooth.
3. Begin to cook pasta of choice. Once pasta is ready drain and pour in cheese sauce. Stir well, serve and enjoy.