A delicious and creamy vegan mac and cheese that is perfect for a comforting meal.
Ingredients
- 1 cup cashews Soaked in water for at least 4 hours, then drained, raw
- 1 cup nutritional yeast
- 1 cup almond milk unsweetened
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric powder For color
- 1 lb elbow macaroni Cooked according to package instructions
- to taste salt
- to taste black pepper
Instructions
- Soak the raw cashews in water for at least 4 hours, then drain and rinse.
- In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, and turmeric powder. Blend until smooth and creamy.
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large pot, combine the cooked macaroni and the creamy sauce. Stir well to coat the pasta evenly with the sauce.
- Season with salt and black pepper to taste.
- Serve immediately and enjoy your vegan mac and cheese!
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 3mg