Add the remaining plant milk to the garlic in the pot and bring to the boil.

Remove 3-4 tablespoons of the plant milk into a cup and dissolve the cornstarch in it.

pinch of turmeric (optional for yellow color).

2 tbsp cornstarch (or tapioca starch for a more stretchy sauce).

As an option, you can also put the noodles into a baking dish, then sprinkle with bread crumbs, and bake at 180 degrees Celcius for about 15 minutes.Serve your vegan mac and cheese topped with bread crumbs and fresh parsley in a pasta bowl.Pour the sauce over your cooked noodles, heat up everything once again as needed, and refineВ with soy cream or coconut milk if you like.When the veggies are soft, remove them with a slotted spoon from the cooking water and blend them together with 175 ml of the cooking and the remaining ingredients for about 2 minutes until smooth and creamy.Chop potatoes, carrots, onion, and garlic and cook them for about 10 minutes, or until the vegetables are soft enough to blend.Cook pasta until вЂal denteвЂ™ according to package instructions.Soak cashew nuts for 2-3 hours or overnight (or just boil for 10 minutes), then drain.

a bit soy cream or coconut milk (to refine).Vegan cheese sauce without dairy milk, cream, and cheese can be made super easy by yourself! So today I have 2 recipes for vegan cheese sauce, which I love to make lately! One is вЂњvegan Mac and CheeseвЂќ with potatoes and cashews and the other is a simple вЂњvegan cheese sauceвЂќ without cashews, which is ready in only 3 minutes! I hope you will love them as much as I do! рџ™‚ Vegan Mac and Cheese

Easy mac and cheese vegan