Vegan Mac and Cheese
Macaroni and Cheese is one of those recipes we all grew up eating. This version is obviously totally vegan yet absolutely delicious! This recipe skips real cheese and instead uses nutritional yeast and cashews for a rich and satisfying flavor.
Servings: 4 people
Ingredients
- 1 ½ cups raw cashews
- 3 tablespoons fresh lemon juice
- ¾ cup water
- 1 ½ teaspoons fine sea salt
- ¼ cup nutritional yeast
- ½ teaspoon chili powder
- ½ clove garlic
- ¼ teaspoon turmeric
- pinch of cayenne pepper optional
- ½ teaspoon mustard dijon or yellow
- 16 ounces of shell pasta of choice gluten-free, if needed
Instructions
- Prepare the pasta according to package directions.
- While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
- Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!
- Enjoy