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Vegan Mac And Cheese

Vegan Mac And Cheese


No doubt, this pasta dish is loved by all - both kids and adults! Make it healthier and tastier with vegan cheese sauce and Big Green Organic Food's Macaroni Millet

  • 2 golden potatoes
  • 1 sweet onion
  • 1 cup baby carrots
  • 3 cloves garlic
  • ¼ cup raw cashew butter
  • ⅓ cup plain vegan yogurt
  • ⅓ cup nutritional yeast
  • 1 tsp stone ground mustard
  • 1 tsp paprika
  • 1 tsp miso paste
  • ½ tsp salt
  • 2 crowns broccoli
  • 1 pack Big Green Organics Macaroni Millet
  1. Roughly chop the onion and golden potatoes. Add to a pot or pressure cooker with the garlic and baby carrots and steam for about 20 minutes (or until the potatoes are soft enough to break with a fork).
  2. Add the steamed vegetables to a blender with the cashew butter, vegan yogurt, nutritional yeast, stone ground mustard, paprika, miso paste, and salt. Blend until smooth. Set aside.
  3. Bring a pot of water to a boil and cook the macaroni millet according to package instructions.
  4. Roughly chop the broccoli crowns. Blanch in a pot of water until bright green and soft.
  5. Strain the macaroni and add to a large bowl with the strained broccoli. Cover with the vegan cheese sauce and toss. Serve immediately and enjoy!

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