Creamy Vegan Mac and Cheese
Instructions
- 1
Soak cashews in boiling water for 15 minutes to soften, then drain.
- 2
Cook macaroni according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- 3
While pasta cooks, add soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, dijon mustard, and salt to a high-speed blender.
- 4
Blend on high for 2-3 minutes until completely smooth and creamy. The sauce should be thick but pourable.
- 5
Pour the cashew cheese sauce into a large pot over medium heat. Cook for 2-3 minutes, stirring constantly, until heated through.
- 6
Add the drained pasta to the sauce and stir to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Taste and adjust seasonings, adding more salt, nutritional yeast, or lemon juice as needed.
- 8
Serve immediately while hot and creamy. Garnish with additional nutritional yeast and black pepper if desired.
Chef's Note
"This creamy mac and cheese proves you don't need dairy to achieve that perfect comfort food satisfaction. The cashew-based sauce is incredibly rich and velvety, while nutritional yeast adds that authentic cheesy flavor that'll have everyone asking for seconds."
