American 25 min

Ultra-Creamy Vegan Mac and Cheese

Name: Ultra-Creamy Vegan Mac and Cheese
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz elbow macaroni; 1.5 cups raw cashews, soaked 4 hours; 1 cup vegetable broth; ½ cup nutritional yeast; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon smoked paprika; ¼ teaspoon turmeric (for color); Salt and black pepper to taste; Breadcrumbs and olive oil for topping (optional)

vegandairy-freecomfort-food

Ingredientsfor 2

520

Cal

18g

Protein

72g

Carbs

18g

Fat

112 oz elbow macaroni
21.5 cups raw cashews, soaked 4 hours
31 cup vegetable broth
4½ cup nutritional yeast
53 tablespoons lemon juice
61 teaspoon Dijon mustard
71 teaspoon garlic powder
81 teaspoon onion powder
9½ teaspoon smoked paprika
10¼ teaspoon turmeric (for color)
11Salt and black pepper to taste
12Breadcrumbs and olive oil for topping (optional)

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Instructions

1
Drain soaked cashews and blend with vegetable broth in a high-powered blender until completely smooth with no grit — blend for at least 2 minutes. Add nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper. Blend again until silky and creamy.
2
Cook macaroni in heavily salted boiling water until al dente. Reserve 1 cup pasta water before draining.
3
Return the drained pasta to the pot over low heat. Pour the cashew cheese sauce over the pasta and stir to coat. The sauce will thicken as it heats — add reserved pasta water a few tablespoons at a time until it reaches a smooth, pourable consistency that coats the pasta without being gloppy.
4
Taste and adjust seasoning — it may need more lemon juice, salt, or nutritional yeast. For a baked version, transfer to a baking dish, top with breadcrumbs mixed with olive oil, and broil 3–4 minutes until the top is golden and crispy.