Description
This recipe, “Vegan Mac and Cheese,” offers a plant-based version of the classic comfort food, macaroni and cheese, using a creamy cashew-based sauce to mimic the cheesy flavor and texture.
Ingredients
- 8 oz elbow macaroni or your favorite pasta
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 10 minutes
- 1 cup unsweetened almond milk or other plant-based milk
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp turmeric (for color, optional)
- Salt and pepper to taste
- 2 tbsp olive oil
- ¼ cup water (if needed to thin the sauce)
Instructions
-
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
-
Make Cheese Sauce: While pasta is cooking, make the sauce. In a blender, combine the soaked or boiled cashews, almond milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric (if using), salt, and pepper.
-
Blend Until Smooth: Blend until completely smooth and creamy. If the sauce is too thick, add water a little at a time until the desired consistency is reached.
-
Heat Sauce (Optional): In a large saucepan, heat the olive oil over medium heat (if using. You can skip if you don’t want the added oil). Pour in the blended cheese sauce and cook, stirring constantly, until the sauce is heated through and slightly thickened, about 5-7 minutes. Note: This step is optional. The sauce can be served as is, without heating, but heating it can enhance the flavors and create a warmer dish.
-
Combine Pasta and Sauce: Add the cooked and drained pasta to the saucepan with the cheese sauce. Stir well to coat the pasta evenly with the sauce.
-
Serve: Serve the vegan mac and cheese hot, optionally garnished with fresh herbs (such as parsley or chives) or a sprinkle of extra nutritional yeast.
