Description
A creamy and delicious vegan take on classic mac and cheese, made with simple ingredients.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup raw cashews, soaked for at least 4 hours or overnight
- 1/2 cup nutritional yeast
- 1/4 cup plant-based milk (unsweetened almond or soy recommended)
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Drain the soaked cashews and rinse them.
- In a blender, combine the drained cashews, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until completely smooth and creamy. Add a tablespoon of water at a time if needed to reach desired consistency.
- Pour the cheese sauce over the cooked macaroni and stir to combine.
- Serve immediately.
Notes
- For a richer sauce, you can add 1/4 cup of vegan butter.
- Add a pinch of turmeric for a brighter yellow color.
- Spice it up with a dash of cayenne pepper.
- Top with breadcrumbs or vegan bacon bits for extra texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 3g
- Sodium: Approximately 500mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 5g
- Protein: Approximately 15g
- Cholesterol: 0mg
Keywords: vegan mac and cheese, dairy-free, plant-based pasta, creamy vegan sauce, comfort food