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 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dijon mustard
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper, freshly ground
• 1 cup Vegetable broth
• 1 tbsp Cooking oil

restaurant_menu Method

1. 1.Cook the macaroni according to package instructions. Drain and set aside.
2. 2.In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, paprika, salt, black pepper, and vegetable broth. Blend until smooth and creamy.
3. 3.Heat the cooking oil in a large saucepan over medium heat. Pour in the cashew cheese sauce and cook for 2-3 minutes, stirring constantly, until heated through.
4. 4.Add the cooked macaroni to the saucepan and stir until well coated with the cheese sauce.
5. 5.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightSoak the cashews in water for at least 4 hours or overnight to achieve a creamy texture.
• chevron_rightFeel free to add your favorite vegetables or vegan protein to the mac and cheese for an extra boost of flavor and nutrition.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.