Creamy, comforting, and ready in no time – no guilt included!
🌞 Mid-July Vibes: Too Hot to Cook
Let’s be honest – when summer peaks (and so does our stress level 😅),
we want meals that are quick, nourishing, and emotionally satisfying.
Enter: this cashew-free vegan mac and cheese. A total game changer.
🧄 How to Make It:
- In a blender, combine:
- Cooked or roasted sweet potato
- Silken or firm tofu
- Plant-based milk
- Your favorite spices
- Blend until smooth and creamy.
- Pour into a wide skillet and bring to a gentle boil over medium-low heat.
- You’ll get a velvety, flexible cheese-style sauce that’s surprisingly close to the real thing – just lighter and better.
- Stir in cooked pasta (we used elbow macaroni – classic!).
🪴 To Serve:
- Sprinkle with chopped parsley
- Add some vegan parmesan if you like
- Serve warm and smile!
💫 Enjoy every bite 😋❣
It’s cozy, quick, and comfort food at its best – no cashews needed, just love.
RECIPE
Vegan Mac and Cheese Cashew FreeNow, in the middle of July, when many of us are feeling a bit on edge (myself included 😊), we crave minimal kitchen time without sacrificing taste or nutrition. Mac and cheese is a comforting solution. Make a quick sauce in a blender using baked sweet potato, tofu, milk, and spices. Bring it to a boil, mix it with horn or elbow pasta, divide into portions, sprinkle with parsley, and, if you’re feeling indulgent, add some grated vegan Parmesan. Bon appétit!
Servings
Ingredients
- 500 gram Short pasta in the shape of horns or elbow, medium size
- 500 gram sweet potato
- 300 gram silken tofu, firm
- 1½ cups oat milk soy, or almond milk
- ½ cup nutritional yeast
- 3 Tablespoon olive oil
- 2½ Tablespoon tapioca starch
- 1 teaspoon agar agar powder optional, but recommended
- ¼ teaspoon Xanthan Gum optional, but recommended
- ½-1 teaspoon onion powder
- ½-1 teaspoon garlic powder
- ½ teaspoon paprika
- ⅛ teaspoon ground turmeric Optional, for color
- salt and pepper by taste
- ½-1 cup cooked pasta water Adjust the thickness to your desired level.
For Serving
- parsley, basil
- vegan parmesan
Instructions
- Cook the pasta according to the manufacturer's instructions, filter and save the cooking water in a bowl (about a liter).
- Wash the sweet potatoes well (do not peel) and cook in the microwave until soft - you can also cook on the stove with water.
- Peel the sweet potatoes and put them in the blender.
- Add to the blender: silken tofu, milk, nutritional yeast, olive oil, tapioca starch, agar agar and xanthan gum, add the spices: onion powder, garlic powder, paprika, turmeric, salt and black pepper.
- Grind well in a blender until you get a completely smooth batter, stop the blender from time to time, and clean the sides with a spatula.
- Transfer the batter to a large pan, and boil over a medium-low heat while stirring with a whisk. If the sauce is too thick, gradually add the pasta cooking water until you get the desired consistency. Taste and adjust seasoning if necessary.
- Add the cooked pasta from the strainer directly into the saucepan. While it’s still in the strainer, pour some of the cooking water over the pasta—this step helps prevent sticking. Mix everything thoroughly until the sauce coats the pasta completely.
- Divide into portions, and sprinkle with chopped parsley/basil, and vegan parmesan.
Notes
It’s not mandatory to include agar powder and xanthan gum, but they contribute to a velvety creamy texture.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
🔗 Related Recipe:
Craving more creamy pasta? Try the Gnocchi Tteokbokki – Korean-Inspired Mushroom Cream Pasta 🍄
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