Creamy Vegan Mac and Cheese

local_grocery_store Ingredients

• 8 oz macaroni, cooked
• 1 cup cashews, soaked
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice, freshly squeezed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp dijon mustard
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper, to taste
• 1 cup cooked vegetables (optional), diced
• 2 tbsp fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.Cook the macaroni according to the package instructions. Drain and set aside.
2. 2.In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, dijon mustard, salt, and black pepper. Blend until smooth and creamy.
3. 3.In a large saucepan, heat the cashew sauce over medium heat until warmed through.
4. 4.Add the cooked macaroni to the saucepan and stir until well coated.
5. 5.If desired, add cooked vegetables of your choice to the mac and cheese.
6. 6.Serve hot, garnished with fresh parsley.
7. 7.Enjoy your creamy vegan mac and cheese!

lightbulb_outline Tips

• chevron_rightSoak the cashews in water for at least 4 hours or overnight to ensure a smooth and creamy sauce.
• chevron_rightFeel free to add your favorite vegetables to the mac and cheese for added nutrition and flavor.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightReheat the mac and cheese in a saucepan over low heat, adding a splash of plant-based milk if needed to maintain creaminess.