Creamy Vegan Mac and Cheese with Nettles

local_grocery_store Ingredients

• 16 ounces macaroni, cooked according to package instructions
• 1 cup cashews, soaked in water for 2 hours, then drained
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup water
• 1 cup nettles, blanched and chopped

restaurant_menu Method

1. 1.In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, black pepper, and water.
2. 2.Blend until smooth and creamy.
3. 3.In a large pot, cook the macaroni according to package instructions.
4. 4.Drain the cooked macaroni and return it to the pot.
5. 5.Pour the creamy cashew sauce over the macaroni and stir until well coated.
6. 6.Add the blanched and chopped nettles to the pot and stir until evenly distributed.
7. 7.Heat the mac and cheese over low heat for a few minutes, stirring occasionally, until heated through.
8. 8.Season with additional salt and black pepper to taste.
9. 9.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFor a gluten-free option, use gluten-free macaroni.
• chevron_rightFeel free to add your favorite vegetables or vegan protein to the mac and cheese for extra flavor and nutrition.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.