Vegan Mac and Cheese

About this recipe

Experience the rich and creamy textures of this vegan mac and cheese, perfect for both plant-based eaters and cheese-lovers alike. This dish pairs the comforting essence of traditional mac and cheese with a modern, dairy-free twist that's simple to prepare and packed with flavor.

Ingredients

• 2 cups elbow macaroni
• 1 cup raw cashews
• 1 cup peeled and diced potatoes
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/3 cup breadcrumbs (optional)
• 1-2 tablespoons melted vegan butter (optional)

Directions

1. 1

   Cook the elbow macaroni according to package instructions. Drain and set aside.

2. 2

   In a pot, bring water to a boil and add the diced potatoes. Cook until tender, then drain.

3. 3

   Soak the cashews in hot water for 5-10 minutes, then drain.

4. 4

   In a blender, combine the cooked potatoes, soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, paprika, salt, black pepper, vegetable broth, almond milk, and olive oil. Blend until smooth and creamy.

5. 5

   Pour the sauce over the cooked macaroni and stir until well coated.

6. 6

   Optionally, make a breadcrumb topping by mixing breadcrumbs with melted vegan butter. Sprinkle on top of the mac and cheese before serving.