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Vegan Mac and Cheese

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A creamy, plant-based version of a classic mac and cheese that satisfies your cheesy cravings without dairy.

Ingredients

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  • 8 ounces elbow macaroni
  • 1 cup raw cashews (soaked for 2–4 hours)
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 cups almond milk (or any plant-based milk)
  • 1 tablespoon olive oil

Instructions

  1. Cook the elbow macaroni according to package instructions; drain and set aside.
  2. Blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, pepper, and almond milk until smooth.
  3. Heat olive oil in a pot over medium heat and add the cashew mixture; stir continuously until heated through.
  4. Add the cooked macaroni to the sauce and mix until well combined.
  5. Serve warm and enjoy your vegan mac and cheese!

Notes

Soak cashews for a smoother sauce and consider adding fresh herbs or sautéed veggies for extra flavor.

Nutrition

Find it online: https://www.thestationrecipes.com/vegan-mac-and-cheese/

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