Classic Vegan Mac and Cheese
Traditional dish · American
A rich and creamy vegan take on the classic comfort food, using a cashew-based cheese sauce for a decadent flavor and smooth texture.
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Ingredients
- Elbow Macaroni16 ounces
- Raw Cashews1.5 cups
- Nutritional Yeast0.5 cup
- Lemon Juice2 tablespoons
- Garlic Powder1 teaspoon
- Onion Powder1 teaspoon
- Dijon Mustard1 tablespoon
- Smoked Paprika0.5 teaspoon
- Salt1 teaspoon
- Black Pepper0.5 teaspoon
- Water1.5 cups
Steps
- 1
Soak cashews in hot water for at least 30 minutes, or overnight in cold water. Drain.
- 2
Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- 3
In a high-speed blender, combine drained cashews, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, smoked paprika, salt, pepper, and 1.5 cups of water.
- 4
Blend until completely smooth and creamy, scraping down the sides as needed. Add a little more water if needed to reach desired consistency.
- 5
Pour the cheese sauce over the cooked macaroni and stir to combine.
- 6
Transfer to a baking dish. Optionally, top with more paprika or vegan breadcrumbs.
- 7
Bake at 375°F (190°C) for 15-20 minutes, or until bubbly and slightly golden on top.
