This is truly the easiest and tastiest vegan mac and cheese recipe I've ever come across. This plant-based twist on a classic is a creamy, cheesy delight that is guaranteed to satisfy your longing for comfort food. Tender macaroni meets a dairy-free cheese sauce, made from cashews, nutritional yeast, and a touch of turmeric for a golden hue. It's a crowd-pleasing sensation that proves comfort food can be both vegan and delicious.
Ingredients:
- 2 cups noodles (macaroni or any desired shape)
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (adjust to taste)
- Assorted spices (such as garlic powder, paprika, or cayenne pepper) to taste
Instructions:
- Cook the noodles according to the package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine the raw cashews, nutritional yeast, lemon juice, Dijon mustard, salt, and your preferred spices. Blend until you achieve a smooth and creamy consistency. If needed, add a splash of water to help with blending.
- In a large saucepan, pour the cashew-based cheese sauce over medium heat. Warm it up while stirring continuously for about 2-3 minutes until heated through. Be careful not to let it boil.
- Add the cooked noodles to the saucepan and gently toss them until they are evenly coated with the cheese sauce. Continue cooking for an additional 2-3 minutes to let the flavors meld together.
- Remove the pan from the heat and let the mac and cheese sit for a minute or two to thicken slightly.
- Serve the vegan mac and cheese hot and enjoy its creamy, cheesy goodness!
Optional: For an extra touch, you can sprinkle some additional nutritional yeast on top or add breadcrumbs for a crispy crust. You can also garnish with chopped fresh herbs like parsley or chives for added flavor and visual appeal.
Note: Feel free to adjust the seasoning and spices according to your taste preferences.
