Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Who doesn't love a great mac and cheese? It is so comforting, creamy, and delicious. Boy, do I miss it since becoming primarily vegan. That doesn't stop me every now and then from cheating during special occasions, but I certainly pay for it the next day with digestion issues.
I've been on the search for a delicious vegan mac and cheese, and this recipe fits the bill. On top of that, it is incredibly simple to make, almost as easy as the boxed powdered crap. Next time you have a mac and cheese craving but looking for something without dairy, give this a recipe a try.
Ingredients
- 1 pound pasta (elbow pasta works best)
- 1.5 cups soaked raw cashews or pre-cooked garbanzo beans (drained)
- 1 cup water
- 2 tablespoons lemon juice or 1 tablespoon vinegar (white or apple cider)
- 1/2 cup nutritional yeast
- 1.5 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
Directions
- Cook the pasta following the package instructions.
- If using cashews, soak them for 8 hours or pour boiling water over them and let them soak for 10-20 minutes.
- Add the drained cashews or beans to a blender. Add the remaining ingredients starting with the 1 cup of water and working your way down. A high powered blender like a Vitamix works best.
- Blend for 1-2 minutes until very smooth and creamy.
- Once the pasta finishes cooking, drain and add back to the pot. Pour the vegan sauce on top and stir until combined.
- As it cools, it will thicken. To thin out, add a bit of extra warm water until the desired consistency is achieved.
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