Vegan Mac and Cheese (cashew-based)
Creamy, dairy-free mac and cheese made with cashews and nutritional yeast.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups elbow macaroni
- 1 cup raw cashews (soaked for 4 hours or boiled for 15 mins)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric (for color)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup breadcrumbs (optional for topping)
Nutrition Facts
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Instructions
Cook the macaroni according to package instructions until al dente. Drain and set aside.
Drain the soaked cashews and add them to a blender along with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper.
Blend the mixture on high speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
Heat olive oil in a large saucepan over medium heat. Pour in the blended cashew cheese sauce and stir constantly for 3-4 minutes until slightly thickened.
Add the cooked macaroni to the saucepan and stir well to coat the pasta evenly with the sauce.
For a crispy topping (optional): Mix breadcrumbs with a little olive oil and sprinkle over the mac and cheese. Broil for 2-3 minutes until golden brown.
Serve hot, garnished with extra smoked paprika or fresh parsley if desired.
Chef's Tips
- Soaking Shortcut: If you forgot to soak cashews, boil them for 15 minutes to soften.
- Extra Creamy: Add 1-2 tbsp of coconut milk for an even richer sauce.
- Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
- Spice It Up: Add a pinch of cayenne pepper for some heat.
- Storage: Leftovers keep well in the fridge for 3-4 days. Reheat with a splash of almond milk to restore creaminess.
- Nut-Free Alternative: Substitute cashews with cooked potatoes and carrots for a nut-free version.
