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Vegan Mac and Cheese

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A creamy, plant-based version of classic mac and cheese that satisfies cravings without any dairy.

Ingredients

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  • 8 ounces elbow macaroni
  • 1 cup raw cashews (soaked for at least 2 hours)
  • 1 cup unsweetened plant milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In a blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
  3. Pour the cashew cheese sauce into a saucepan over medium heat. Cook gently until warmed through, stirring occasionally.
  4. Add the cooked macaroni to the warm cheese sauce, stirring to combine thoroughly. Serve warm.

Notes

Serve with a crisp side salad or roasted vegetables. Store leftovers in the fridge for up to three days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/vegan-mac-and-cheese/

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