Creamy Vegan Mac and Cheese
Ingredients
For the Pasta:
- 16 oz elbow macaroni (or pasta of choice)
- 1 tbsp olive oil
- Salt for pasta water
For the Cashew Cheese Sauce:
- 2 cups raw cashews, soaked overnight
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric (for color)
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Toppings:
- Breadcrumbs
- Fresh parsley
- Red pepper flakes
Instructions
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine cashews, vegetable broth, nutritional yeast, lemon juice, and all seasonings. Blend until completely smooth.
- Cook pasta according to package instructions in salted water until al dente. Drain and return to pot.
- Pour the cashew cheese sauce over the pasta and stir well to combine.
- Heat over medium-low heat until warmed through and sauce thickens slightly.
- Taste and adjust seasonings as needed.
- Optional: For baked mac and cheese, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until golden.
Nutrition Information
Per serving:
- Calories: 420
- Protein: 14g
- Carbohydrates: 55g
- Fiber: 4g
- Fat: 18g
Tips
- Quick-soak cashews by covering with boiling water for 30 minutes if you're short on time
- For an extra stretchy texture, add 1-2 tbsp of tapioca starch to the sauce
- Store leftovers in an airtight container for up to 4 days
- Reheat with a splash of plant milk to restore creaminess