Creamy Vegan Mac and Cheese
A rich and creamy vegan twist on the classic mac and cheese, made with wholesome ingredients for a comforting meal.
Ingredients
- 2 cups elbow macaroni or any pasta of choice
- 1 cup raw cashews soaked in water for at least 4 hours
- 1 cup nutritional yeast for cheesy flavor
- 0.5 cup unsweetened almond milk or any plant-based milk
- 2 tablespoons lemon juice for acidity
- 1 teaspoon garlic powder for flavor
- 1 teaspoon onion powder for flavor
- 0.5 teaspoon smoked paprika for a smoky taste
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon black pepper for seasoning
Instructions
- Begin by cooking the elbow macaroni according to package instructions until al dente, then drain and set aside.
- While the pasta is cooking, drain the soaked cashews and add them to a blender along with nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Blend the mixture on high until it is completely smooth and creamy, scraping down the sides as necessary.
- Once the pasta is cooked and drained, return it to the pot over low heat.
- Pour the creamy cashew sauce over the pasta, stirring to combine until the pasta is evenly coated.
- Heat gently for about 2-3 minutes, stirring continuously to prevent sticking and to warm through.
Notes
Serve immediately for the best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of almond milk to loosen the sauce.