Vegan Mac and Cheese with Cashew Sauce

This vegan mac and cheese is creamy, flavorful, and satisfying. The cashew sauce is rich and cheesy, and the pasta is cooked perfectly al-dente. This dish is perfect for a comforting meal on a cold night.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound (450g) elbow macaroni
• 1 cup (240ml) unsweetened almond milk
• 1/2 cup (120g) raw cashews
• 1/4 cup (60g) nutritional yeast
• 1 tablespoon (15g) cornstarch
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) black pepper

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the macaroni and cook according to package directions.
3. Drain the macaroni and set aside.
4. In a high-powered blender, combine the almond milk, cashews, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and black pepper.
5. Blend until smooth and creamy.
6. Pour the sauce into a large saucepan over medium heat.
7. Cook the sauce, stirring constantly, until thickened.
8. Add the macaroni to the sauce and stir to combine.