Ultimate Mac and Cheese<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tCharlotte Chaze
\nThe Plant Creative<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tNo potatoes, carrots, or nutritional yeast in this mac! Instead, this cheese sauce has a few secret ingredients – have you ever blended saut\u00e9ed onions and peppers into a sauce before? What about cashews? It may sound strange, but it makes for an A-M-A-Z-I-N-G mac and cheese that will have you wondering why you’ve ever done it any other way.\u00a0<\/p>
Ingredients<\/span><\/p>1 red bell pepper, sliced<\/p><\/li>
1 red onion, sliced<\/p><\/li>
4 cloves garlic, diced<\/p><\/li>
1\/2 jar marinara sauce (7 oz)<\/p><\/li>
1 box or bag pasta shells<\/p><\/li>
1 cup mozzarella cheez (I used Follow Your Heart)<\/p><\/li>
1\/2 cup parmesan cheez (I used Follow Your Heart)<\/p><\/li>
3 1\/2 cups oat milk (or unsweetened milk of choice)<\/p><\/li>
1 cup raw unsalted cashews (soaked for at least 1 hour)<\/p><\/li>
1 Tbsp veggie bouillon (I use\u00a0Better Than Bouillon<\/a>)\u00a0<\/p><\/li>
Charlotte Chaze
\nThe Plant Creative<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tNo potatoes, carrots, or nutritional yeast in this mac! Instead, this cheese sauce has a few secret ingredients – have you ever blended saut\u00e9ed onions and peppers into a sauce before? What about cashews? It may sound strange, but it makes for an A-M-A-Z-I-N-G mac and cheese that will have you wondering why you’ve ever done it any other way.\u00a0<\/p>
Ingredients<\/span><\/p>1 red bell pepper, sliced<\/p><\/li>
1 red onion, sliced<\/p><\/li>
4 cloves garlic, diced<\/p><\/li>
1\/2 jar marinara sauce (7 oz)<\/p><\/li>
1 box or bag pasta shells<\/p><\/li>
1 cup mozzarella cheez (I used Follow Your Heart)<\/p><\/li>
1\/2 cup parmesan cheez (I used Follow Your Heart)<\/p><\/li>
3 1\/2 cups oat milk (or unsweetened milk of choice)<\/p><\/li>
1 cup raw unsalted cashews (soaked for at least 1 hour)<\/p><\/li>
1 Tbsp veggie bouillon (I use\u00a0Better Than Bouillon<\/a>)\u00a0<\/p><\/li>
No potatoes, carrots, or nutritional yeast in this mac! Instead, this cheese sauce has a few secret ingredients – have you ever blended saut\u00e9ed onions and peppers into a sauce before? What about cashews? It may sound strange, but it makes for an A-M-A-Z-I-N-G mac and cheese that will have you wondering why you’ve ever done it any other way.\u00a0<\/p>
Ingredients<\/span><\/p> 1 red bell pepper, sliced<\/p><\/li> 1 red onion, sliced<\/p><\/li> 4 cloves garlic, diced<\/p><\/li> 1\/2 jar marinara sauce (7 oz)<\/p><\/li> 1 box or bag pasta shells<\/p><\/li> 1 cup mozzarella cheez (I used Follow Your Heart)<\/p><\/li> 1\/2 cup parmesan cheez (I used Follow Your Heart)<\/p><\/li> 3 1\/2 cups oat milk (or unsweetened milk of choice)<\/p><\/li> 1 cup raw unsalted cashews (soaked for at least 1 hour)<\/p><\/li> 1 Tbsp veggie bouillon (I use\u00a0Better Than Bouillon<\/a>)\u00a0<\/p><\/li>
![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2021\/09\/UltimateVeganMacandCheese-1024x1024.jpg\")
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