Creamy Vegan Mac and Cheese
Indulge in this luscious and creamy vegan mac and cheese, crafted with a rich blend of cashews and nutritional yeast for that classic cheesy flavor without any dairy. Perfect for a quick weeknight dinner that satisfies your comfort food cravings.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
16 oz elbow macaroni
1 cup raw cashews (soaked for 2-4 hours)
1/4 cup nutritional yeast
1 1/2 cups unsweetened almond milk
2 tbsp lemon juice
2 cloves garlic
1 tbsp Dijon mustard
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. Drain and rinse the soaked cashews.
3. In a high-speed blender, combine the cashews, nutritional yeast, almond milk, lemon juice, garlic, Dijon mustard, onion powder, smoked paprika, salt, and black pepper. Blend until completely smooth.
4. In a large saucepan over medium heat, pour the blended sauce and bring it to a gentle simmer, stirring occasionally until the sauce thickens, about 5 minutes.
5. Add the cooked macaroni to the sauce, stirring until well coated and heated through.
6. Serve immediately, garnished with extra smoked paprika or freshly cracked black pepper, if desired.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat in a saucepan over low heat, stirring occasionally, or in the microwave on medium power, adding a splash of almond milk to loosen the sauce if needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
