Vegan Mac and Cheese with Creamy Cashew Sauce

A vegan version of the classic mac and cheese, made with a creamy cashew sauce. It's a quick and easy dish that's perfect for weeknight dinners or potlucks.

This recipe is a result of my years-long quest to find the perfect vegan mac and cheese. I've tried many different recipes, but they all seemed to be lacking in either flavor or texture. Finally, I stumbled upon this recipe, and it was a game-changer. The cashew sauce is incredibly creamy and rich, and it gives the mac and cheese a cheesy flavor without any dairy. It's also very easy to make, and it can be customized to your liking.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound elbow macaroni
• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1/4 cup lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the macaroni according to the package directions.
2. While the macaroni is cooking, make the cashew sauce. In a high-powered blender, combine the cashews, nutritional yeast, almond milk, lemon juice, garlic powder, salt, and black pepper.
3. Blend until smooth and creamy.
4. Drain the macaroni and add it to the blender with the cashew sauce.
5. Blend until well combined.
6. Pour the mac and cheese into a serving dish and enjoy!
7. Garnish with fresh parsley or chives, if desired.
8. Serve with your favorite side dishes.

Why It Works

• Cashews are a great source of healthy fats, and they give the sauce a creamy texture.
• Nutritional yeast adds a cheesy flavor to the sauce.
• Lemon juice adds a bit of acidity to the sauce, which helps to balance out the richness.
• Garlic powder and black pepper add flavor to the sauce.
• Blending the macaroni with the sauce helps to create a smooth and creamy texture.