Over the weekend, I decided I wanted to try something new and something that I’ve never thought of…. being Vegan for the weekend came to mind. I know it was definitely out of the norm, but I was excited to explore the world of being Vegan.

So, I scouted the streets of New York City to find some of the city’s best Vegan-inspired spots that had some of the best tasty Vegan meals. Although, I was only able to hit up five locations, I found out that I am addicted to Vegan Mac & Cheese. After returning home, I searched the web for a ‘similar like receipe’ so you at home can try.

Check it out!


    • 8 ounces whole-grain macaroni elbows
    • 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
    • 1 ½ tablespoons avocado oil or extra-virgin olive oil
    • 1 small yellow onion, chopped (about 1 ½ cups)
    • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½medium potato), preferably organic
    • 3 cloves garlic, pressed or minced
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon dry mustard powder
    • ½ teaspoon fine sea salt, more to taste
    • Small pinch of Frontier Co-op red pepper flakes
    • ⅔ cup raw cashews**
    • 1 cup water, more as necessary
    • ¼ cup Frontier Co-op nutritional yeast 
    • 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste


    1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
    2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
    3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
    4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
    5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
    6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
    7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.


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