Vegan Älplermagronen with Apple Sauce

Ingredients

• 1 lb Macaroni pasta
• 2 cups Potatoes, peeled and diced
• 1 medium Onion, chopped
• 2 tbsp Vegan butter
• 1 cup Cashews, raw and unsalted
• 1/4 cup Nutritional yeast
• 1 cup Vegetable broth
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Apple sauce, vegan

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large pot, bring water to a rolling boil. Add the 2 cups of diced potatoes and boil for 10-15 minutes, or until they are tender when pierced with a fork. Carefully drain the potatoes and set them aside.
3. 3In another large pot, bring water to a rolling boil. Add the 1 lb of macaroni pasta and cook for 7-10 minutes, or until the pasta is al dente (firm to the bite). Carefully drain the macaroni and set it aside.
4. 4While the potatoes and pasta cook, melt the 2 tbsp of vegan butter in a large skillet over medium heat. Add the 1 medium onion, chopped, and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Remove the skillet from the heat and set it aside.
5. 5In a blender, combine the 1 cup of raw cashews, 1/4 cup of nutritional yeast, 1 cup of vegetable broth, 1 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
6. 6In a large baking dish, combine the cooked 1 lb of macaroni pasta, the drained 2 cups of diced potatoes, and the sautéed 1 medium onion. Pour the smooth cashew sauce over these ingredients and stir gently until everything is evenly coated and well combined.
7. 7Place the baking dish into the preheated oven at 375°F (190°C) and bake for 20 minutes, or until the mixture is heated through and the top is bubbly.
8. 8Serve the Vegan Älplermagronen immediately while hot, with the 1 cup of apple sauce served on the side.

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