Creamy Vegan Macaroni

This vegan creamy macaroni is so healthy and delicious! You can make this with a few simple pantry staples, no vegan cheese or nutritional yeast is required. Isn’t it great? Just follow all the easy steps and you’re good to go!

Ingredients:

• 1 medium russet potato, peeled and cubed
• 16 oz macaroni (regular or chickpea noodles)
• 1 clove garlic, peeled
• 1 small yellow onion, peeled and roughly chopped
• 1 cup cooking water, reserved
• ⅓ cup chopped carrots
• ⅓ cup cashews (raw or roasted is fine)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon pHresh greens®
• 1 teaspoon rock salt (adjust to taste)
• ¼ teaspoon Dijon mustard
• ¼ teaspoon black pepper

Instructions:

1. Add the potato, carrots, and onion to a large pot.
2. Cover with water and bring to a boil.
3. Simmer for 15-20 minutes until the vegetables are fork-tender.
4. While the vegetables are cooking, prepare the macaroni according to the package directions in a separate pot.
5. Once the vegetables are soft, reserve 1 cup of the cooking water, then drain the rest of the water from the pot of vegetables.
6. In a blender or food processor, blend the cooking water, pHresh greens®, cashews, salt, garlic, mustard, and oil.
7. Add the vegetables and continue to blend. Since the veggies will be hot, be sure to let steam safely escape through the top of the blender.
8. Blend until completely smooth.
9. Stir the cooked macaroni and serve immediately. enjoy!

To know more nutritious and vegan-friendly recipes, visit pHresh Products!