Description
The easiest & creamiest vegan macaroni and cheese!
Ingredients
Scale
- 1 ½ cups unsalted cashews
- ¾ cup water
- ¼ cup nutritional yeast
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 1 tbsp lemon juice
- 16 oz box of elbow macaroni
- Hot sauce (optional)
Instructions
- Soak the cashews in very hot (recently boiling) water for 15-30 minutes.
- Cook the pasta according to package directions.
- After the cashews are done soaking, drain the excess water.
- Blend together the cashews, water, nutritional yeast, salt, garlic powder, onion powder, smoked paprika and lemon juice. Add more water if needed to reach the desired consistency.
- In a large bowl, gently mix together the pasta and cashew sauce.
- Top with freshly ground black pepper and a few dabs of hot sauce (optional).
Notes
- Leftovers: the pasta will absorb most of the moisture so it will become a bit dry. When reheating the macaroni and cheese, add a small amount of plant-based milk or water and stir until creamy.
- Feel free to add your favorite vegan cheese on top!