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CARROT QUESO MAC & CHEESE
SERVES: 2 TOTAL TIME: 45 MINUTES
½ cup Hellmann’s Vegan Mayonnaise
1 cup cashews
3 cloves garlic
1 cup carrots, rinsed and chopped
3 tbsp nutritional yeast
1 tsp smoked paprika
¼ cup cold water (as needed)
½ lemon, juiced
220g of your favourite pasta (110g per person)
- In a small pot, combine cashews, garlic, and carrots together with cold water. Bring to a boil and let simmer until carrots are tender.
- Strain water from pot, adding the cashews, carrots, and garlic to a blender. Add nutritional yeast and paprika, and blend on high. Slowly stream in cold water until you get a creamy consistency.
- Add in lemon juice and season with salt until you get the consistency you desire.
- Cook your pasta based on the instruction on the package. Strain and reserve 1 cup of pasta water.
- In your pot with the cooked pasta, add in your carrot queso with a splash of pasta water. Stir on medium heat to coat your noodles. Finish with Hellmann’s Vegan Mayonnaise to create a creamy, dreamy consistency.