Description
A creamy and flavorful vegan mac and cheese that’s easy to make and satisfies your comfort food cravings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions, then drain and set aside.
- Drain the soaked cashews and blend them with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, and pepper until smooth.
- Pour the blended sauce into a saucepan and heat on medium for 3-5 minutes, stirring frequently.
- Combine the cooked macaroni with the sauce, mix well, and serve warm.
Notes
- For a nut-free version, replace cashews with cooked potatoes and carrots.
- Add steamed broccoli or peas for extra nutrition.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg