Vegan Slow Cooker Mac and Cheese Delight

About this recipe

Savor the rich creaminess of this plant-based mac and cheese, prepared effortlessly in your slow cooker. Ideal for both vegans and comfort food enthusiasts, this dish marries convenience with taste, offering a nourishing and satisfying meal.

Ingredients

• 1 pound elbow macaroni
• 1 cup raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1/4 cup tapioca starch
• 2 tablespoons lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1/4 cup vegan butter
• 1/2 cup vegan cheese shreds

Directions

1. 1

   Cook the macaroni according to package instructions and drain.

2. 2

   Blend cashews, almond milk, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper until smooth.

3. 3

   In a slow cooker, combine cooked macaroni, cashew mixture, and vegetable broth. Stir to combine.

4. 4

   Add vegan butter and vegan cheese shreds into the slow cooker and mix well.

5. 5

   Cover and cook on low for 2 hours, stirring occasionally, until the sauce is thick and creamy.

6. 6

   Serve hot and garnish with additional cheese shreds if desired.