Creamy Sharp Vegan Mac n Cheeze

Sharp Mac n Cheeze

Mac n Cheese has always been one of my favorites ever since I was little and ordered it all of the time. It continued to make me sick though so I became wary of eating it. Now that I can make a vegan version it’s game on with no fear! What a freeing feeling. I never have to worry about things making me feel bad afterwards which is amazing. I never have to worry about how much I can eat before it makes my stomach turn.

I pinned this recipe on Pinterest from one of my favorite bloggers, Veggies Don’t Bite, and I’m so glad I tried it. It’s supposed to be a sharp white Mac but I used regular orange carrots because I couldn’t find yellow ones so it has more of an orange tint. I also couldn’t find miso so I excluded that, but I followed directions for the rest. It’s a blend of potatoes, peppers, carrots, onion, and raw cashews blended to creamy perfection and mixed with spices and roasted garlic for a scrumptious comforting meal. This is probably one of the best Mac n Cheeze that I’ve tried. It’s so easy to boil, blend, and mix with any kind of pasta you want.

This is the recipe:

On the side I made some roasted garlic brussel sprouts for the perfect crispy side. Just cleaned and halved brussels sprinkled with garlic powder, salt and pepper and roasted on 400* for 30ish minutes.

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