Description
Indulge in a nostalgic favorite with this Easy Creamy Vegan Mac and Cheese. This plant-based twist on the classic dish is rich, velvety, and packed with flavor, ensuring you won’t miss the dairy. Made from wholesome ingredients like cashews and nutritional yeast, it’s perfect for family dinners, potlucks, or a cozy night in. Enjoy each bite of creamy goodness while feeling good about your meal choice.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup raw unsalted cashews (soaked for 4 hours)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp lemon juice
- 1 cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (about 7-9 minutes). Drain and set aside.
- In a blender, combine soaked cashews, nutritional yeast, garlic powder, onion powder, lemon juice, salt, pepper, and almond milk. Blend until smooth.
- Pour the cashew cream into a saucepan over medium heat. Stir frequently for about 5 minutes until heated through.
- Add cooked macaroni to the saucepan and mix until the pasta is well coated with the sauce.
- Adjust consistency with more almond milk if needed; season to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg