Creamy Vegan Mac & Cheese
Indulge in this creamy, plant-based Vegan Mac & Cheese that offers a comforting taste of nostalgia while being entirely dairy-free. Perfect for cozy dinners or movie nights!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Blending
- Cuisine: Vegan
Ingredients
Scale
- 1 cup soaked cashews
- 1/4 cup nutritional yeast
- 1 cup unsweetened plant-based milk (almond or oat)
- 1 tsp garlic powder
- 2 tbsp lemon juice
- Salt and pepper to taste
- 8 oz elbow macaroni (or pasta of choice)
Instructions
- In a high-speed blender, combine soaked cashews, nutritional yeast, plant-based milk, garlic powder, lemon juice, salt, and pepper. Blend until completely smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta with the creamy sauce. Stir well until every noodle is coated.
- Transfer the mixture back into the pot over low heat. Stir continuously for about five minutes until warmed through and slightly thickened.
- Spoon into bowls and garnish with fresh herbs or sautéed vegetables if desired.
- Sit back and relish every cheesy bite of your Vegan Mac & Cheese!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating sautéed mushrooms or spinach. If you have nut allergies, sunflower seeds can be used instead of cashews. Store leftovers in an airtight container for up to four days; add a splash of plant-based milk when reheating for creaminess.