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Best Plant Based Mac & Cheese, Hands Down
Ingredients
  • 2½ cups water, divided (591 ml)
  • 1½ cups russet potato, peeled and chopped (215 g)
  • 1 cup carrot, chopped (115 g)
  • ½ cup yellow onion, diced (70 g)
  • 1 tablespoon fresh turmeric root, chopped (7 g / can sub with 1 teaspoon turmeric powder)
  • 3 garlic cloves, peeled and left whole (9 g)
  • ½ cup raw cashews, soaked in water for 10 minutes (65 g)
  • ½ cup nutritional yeast (40 g)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • Pasta of your choice (refer to label for serving suggestions / if using gluten-free pasta, we like brown rice or quinoa pasta)
  • black pepper, to taste
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