Mac N’ Cheese

CALORIES:

345.7

PROTEIN:

16.6 g

PREP TIME:

2 hours

COOK TIME:

20 mins

SERVINGS:

8

Try this dairy-free version of the classic American dish. No fuss, just simple ingredients!

Recipe by Nom Yourself

1 16oz box shell macaroni
3 medium carrots, peeled and chopped
3/4 cup cashews, soaked for 2 hours in water
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
2/3 cup nutritional yeast
Sea salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon ground mustard
2 2/3 cups unsweetened almond, cashew or other plant-based milk

Boil the carrots in water until very tender (about 6 minutes).
Drain the cashews and place them in a blender with the carrots.
Cook the shell pasta, al dente.
Add the plant-based milk, garlic powder, onion powder, paprika, ground mustard, nutritional yeast, white pepper and sea salt to the blender with the cashew and carrots.
Blend on high until smooth (about 2 minutes). If you do not have a high powered blender, blend for a minute then let mixture sit for 5 minutes and blend again until super smooth. If too thick, add water by 1 tablespoon until a smooth consistency.
Drain the pasta then place in a bowl with cheese sauce. Let sit until the cheese sauce thickens from the hot pasta.

Nutrition FactsAmount Per Serving

Calories:

345.7

Protein:

16.6g

Total Fat:

7.9g

Sat. fat:

0.96g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

54.4g

Dietary Fiber:

6.8g

Total Sugars:

4.14g

Added Sugars:

Sodium:

944.4mg

Nutrition FactsAmount Per Serving

Calories:

345.7

Protein:

16.6g

Total Fat:

7.9g

Sat. fat:

0.96g

Trans fat:

Cholesterol:

0mg

Total Carbohydrate:

54.4g

Dietary Fiber:

6.8g

Total Sugars:

4.14g

Added Sugars:

Sodium:

944.4mg

345.7

16.6 g

2 hours

20 mins

8

Nutrition FactsAmount Per Serving

Nutrition FactsAmount Per Serving

Share this Recipe