Ultimate 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
• 1/2 tsp smoked paprika
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1 cup vegetable broth
• 1 cup cooked vegetables (optional)
• 1/2 cup breadcrumbs
• 2 tbsp vegan butter, melted

restaurant_menu Method

1. 1.In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, dijon mustard, salt, pepper, and vegetable broth. Blend until smooth and creamy.
2. 2.Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. 3.In a large pot, heat the cashew cheese sauce over medium heat until heated through.
4. 4.Add the cooked macaroni and cooked vegetables (if using) to the pot with the sauce. Stir until everything is well coated.
5. 5.In a small bowl, mix together the breadcrumbs and melted vegan butter.
6. 6.Transfer the mac and cheese mixture to a baking dish and sprinkle the breadcrumb mixture evenly over the top.
7. 7.Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the breadcrumbs are golden and crispy.
8. 8.Serve hot and enjoy the ultimate vegan comfort food!

lightbulb_outline Tips

• chevron_rightFeel free to add your favorite cooked vegetables to the mac and cheese for extra flavor and nutrition.
• chevron_rightIf you don't have cashews, you can substitute with blanched almonds or sunflower seeds.
• chevron_rightFor a gluten-free version, use gluten-free macaroni and breadcrumbs.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.