Vegan Mac And Cheese
A creamy and comforting Vegan Mac And Cheese made with a homemade cashew sauce.
Ingredients
Main Ingredients
- 12 oz small pasta gluten-free if desired
- 1 cup raw cashews soaked
- 2 cups vegetable broth
- 0.5 cup nutritional yeast
- 2 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp ground turmeric
- 0.25 tsp salt
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Make the Cashew Cheese Sauce: In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, apple cider vinegar, smoked paprika, onion powder, garlic powder, turmeric, and salt. Blend until smooth and creamy.
- Heat the Sauce: In a large pan over medium to medium-low heat, pour in the cashew cheese sauce. Heat for about 6-7 minutes, stirring frequently until the sauce thickens slightly.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the cheese sauce. Stir well to coat the pasta evenly. Cook for an additional 3 minutes.
- Serve: Serve the pasta warm and enjoy your creamy, dairy-free dish!
Notes
For the best texture, soak the cashews in water for at least 2 hours or overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.