Cashew Mac and Cheese
Creamy, dairy-free cashew mac and cheese made with blended cashews, nutritional yeast, and spices for the perfect vegan comfort food. Ready in 25 minutes!
Equipment
- blender
Ingredients
- 12 oz elbow macaroni (or pasta of choice)
- 1 cup raw cashews (soaked for 30+ minutes in hot water)
- 1 cup unsweetened plant milk almond, oat or soy
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- Dijon mustard
- 1 garlic clove (or ½ tsp garlic powder)
- ½ tsp onion powder
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp turmeric (for color)
- 1 tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil or melted vegan butter (optional, for richness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Blend the sauce: In a high-speed blender, combine the soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, Dijon mustard, garlic, onion powder, paprika, turmeric, salt, pepper, and olive oil. Blend until smooth and creamy. Adjust seasoning if needed.
- Heat the sauce: Pour the blended sauce into a saucepan over medium heat. Stir continuously for 3–5 minutes until it thickens. If too thick, add a splash of plant milk.
- Combine: Mix the cooked pasta with the sauce until fully coated.
- Serve: Enjoy immediately, garnished with fresh parsley, black pepper, or vegan parmesan if desired.