Tangy Vegan Mac and Cheese with a Kick of Sriracha

A creamy, tangy vegan mac and cheese with a kick of sriracha. Made with cashews, nutritional yeast, and vegetable broth, this mac and cheese is a delicious and satisfying plant-based meal.

Mac and cheese is a classic comfort food that's enjoyed by people of all ages. But if you're vegan, traditional mac and cheese is off the menu. That's where this recipe comes in. This vegan mac and cheese is made with cashews, nutritional yeast, and vegetable broth, so it's completely dairy-free and vegan. But don't let that fool you, this mac and cheese is just as creamy, tangy, and satisfying as the traditional version. In fact, we think it might even be better.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup raw cashews, soaked in hot water for 2 hours
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 cup vegetable broth
• 2 tablespoons cornstarch
• 1 tablespoon sriracha, more to taste
• 1 pound vegan macaroni, cooked according to package directions

Instructions

1. Drain the cashews and rinse them thoroughly.
2. In a blender or food processor, combine the cashews, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and vegetable broth.
3. Blend until smooth and creamy.
4. In a saucepan, whisk together the cornstarch and a few tablespoons of water until smooth.
5. Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. Add the sriracha to taste and stir to combine.
7. Add the cooked macaroni to the saucepan and stir to coat.
8. Serve immediately, garnished with fresh parsley or chives, if desired.

Why It Works

• The cashews give the mac and cheese a creamy texture.
• The nutritional yeast gives the mac and cheese a cheesy flavor.
• The vegetable broth adds a savory flavor to the mac and cheese.
• The sriracha adds a kick of heat to the mac and cheese.