Delicious Vegan Mac & Cheese

Vegan Mac & Cheese Recipe

Description:
This creamy vegan mac and cheese is comforting, delicious, and packed with cheesy flavor without any dairy. It's quick to prepare and uses wholesome plant-based ingredients.

Ingredients:

• For the Pasta:

  • 12 oz (340 g) elbow macaroni or your preferred pasta (gluten-free if needed)

• For the Sauce:

  • 1 cup raw cashews (soaked for 4–6 hours or boiled for 10 minutes)

  • 1 1/4 cups unsweetened plant-based milk (almond, oat, or soy)

  • 1/2 cup nutritional yeast

  • 1 tbsp fresh lemon juice

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1 tsp turmeric powder (optional, for color)

  • 1 tsp Dijon mustard

  • Salt and black pepper to taste

• Optional Toppings:

  • Breadcrumbs

  • Paprika

  • Chopped fresh parsley

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Sauce:

   • If you haven't already, soak the cashews in water for 4–6 hours or boil them for 10 minutes until soft. Drain and rinse.

   • In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

3. Heat the Sauce:
   Transfer the blended sauce to a saucepan. Heat over medium-low heat, stirring frequently, until warmed through and slightly thickened. If the sauce becomes too thick, add a splash of plant-based milk to reach your desired consistency.

4. Combine Pasta and Sauce:
   Add the cooked pasta to the saucepan with the sauce. Stir well to coat the pasta evenly.

5. Optional Baking Step:

   • Preheat your oven to 375°F (190°C).

   • Transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and a pinch of paprika, and bake for 10–15 minutes until the top is golden and crispy.

6. Serve and Enjoy:
   Garnish with fresh parsley if desired and serve warm. Pair with a side salad or steamed veggies for a complete meal.

Tips:

• For a nut-free version, substitute cashews with boiled potatoes and carrots blended with the other sauce ingredients.

• Add roasted broccoli, peas, or sautéed mushrooms for extra nutrients and flavor.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of plant-based milk to restore creaminess.

Call-to-Action:
Try this vegan mac and cheese recipe and let us know how it turned out!