Tangy Vegan Mac and Cheese with a Kick of Cayenne pepper
This vegan mac and cheese is the perfect comfort food for a cold night. It's creamy, cheesy, and has a nice kick of heat from the cayenne pepper. Best of all, it's made with simple, wholesome ingredients that you can feel good about feeding your family.
Mac and cheese is a classic comfort food that is enjoyed by people of all ages. However, traditional mac and cheese is often made with dairy, which can be a problem for people who are lactose intolerant or vegan. This recipe for vegan mac and cheese is a delicious and dairy-free alternative to the classic dish. It is made with a creamy cashew sauce that is flavored with nutritional yeast, lemon juice, and cayenne pepper. The result is a dish that is both satisfying and healthy.
Tangy Vegan Mac and Cheese with a Kick of Cayenne pepper Tangy Vegan Mac and Cheese with a Kick of Cayenne pepper Tangy Vegan Mac and Cheese with a Kick of Cayenne pepper Tangy Vegan Mac and Cheese with a Kick of Cayenne pepper
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 package (16 ounces) elbow macaroni
  • 1 cup raw cashews, soaked overnight
  • 1/2 cup nutritional yeast
  • 1/2 cup unsweetened plant milk
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
Instructions
  1. Cook the macaroni according to package directions.
  2. Drain the cashews and rinse them well.
  3. In a high-powered blender, combine the cashews, nutritional yeast, plant milk, olive oil, lemon juice, cayenne pepper, and salt.
  4. Blend until smooth and creamy.
  5. Pour the sauce over the cooked macaroni and stir to combine.
  6. Serve immediately.
Why It Works
  • The cashews in the sauce provide a creamy texture and a nutty flavor.
  • The nutritional yeast adds a cheesy flavor to the sauce.
  • The lemon juice brightens the flavor of the sauce and adds a touch of acidity.
  • The cayenne pepper gives the sauce a nice kick of heat.