Vegan Mac and Cheese

Ingredients

• 12 oz elbow macaroni
• 1 cup raw cashews
• ½ cup nutritional yeast
• 1½ cup plant-based milk
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup bread crumbs (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Soak cashews in hot water for at least 15 minutes, then drain.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. While pasta cooks, combine soaked cashews, nutritional yeast, plant-based milk, garlic powder, onion powder, smoked paprika, Dijon mustard, lemon juice, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy.
4. Heat olive oil in a large pot or skillet over medium heat. Pour in the cashew cheese sauce and cook for 2-3 minutes, stirring constantly, until slightly thickened.
5. Add the cooked and drained macaroni to the pot with the sauce. Stir well to coat all the pasta evenly.
6. Serve immediately, garnished with bread crumbs and fresh parsley if desired.