Creamy Vegan Mac and Cheese
Ingredients
- 1 pound elbow macaroni or your favorite pasta shape
- 1 cup raw cashews (soaked in hot water for at least 30 minutes, or boiled for 10 minutes)
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Optional toppings
- Vegan breadcrumbs
- Fresh parsley
- Vegan parmesan cheese
Preparation
Cook the macaroni according to package directions and drain it.
Drain the soaked cashews.
Add the cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, and smoked paprika (if using) to a blender and blend until smooth and creamy.
If the sauce is too thick, add a little more vegetable broth.
Season the sauce with salt and pepper to taste.
Pour the cheese sauce over the cooked pasta and stir to coat evenly.
For an optional baked version, preheat the oven to 350°F (175°C), transfer the mixture to a baking dish, top with vegan breadcrumbs if desired, and bake for 20-25 minutes until bubbly and golden.
Garnish with fresh parsley or vegan parmesan cheese if desired and serve hot.
Notes
This recipe creates a rich and creamy vegan mac and cheese that's sure to be a hit! Enjoy!
