Vegan Cashew Mac and Cheese
Indulge in a creamy and cheesy macaroni dish without dairy. This vegan cashew mac and cheese is a healthier and protein-packed version of the classic comfort food. Easy to customize and allergy-friendly!
ingredients
- 2 cups elbow macaroni
- 1 1/2 cups raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp turmeric
- 2 cups vegetable broth
- 1/4 cup plant-based butter
steps
- 1.
In a pot of salted boiling water, cook macaroni according to package instructions until al dente. Drain and set aside.
- 2.
In a high-speed blender, combine cashews, nutritional yeast, lemon juice, garlic, onion powder, Dijon mustard, salt, paprika, turmeric, and vegetable broth. Blend until smooth and creamy.
- 3.
In the same pot as the macaroni, melt the plant-based butter over medium heat. Pour in the cashew cheese sauce and stir constantly. Cook for 5-7 minutes or until the sauce thickens and bubbles.
- 4.
Mix the cooked macaroni into the cheese sauce. Serve hot and enjoy!
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