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.
- 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
- 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.