The Ultimate Vegan Mac ‘n’ Cheese: Indulge Creamy Delight!
A rich and creamy vegan mac ‘n’ cheese that is completely dairy-free, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup raw cashews (soaked for 4 hours)
- 1 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
- In a large pot, combine the cooked macaroni and the creamy sauce. Stir well to coat the pasta.
- If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 15-20 minutes until golden brown.
- Serve warm and enjoy your creamy vegan mac ‘n’ cheese!
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Make sure to soak the cashews for a smoother sauce.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg