Vegan Mac and Cheese with Cashew Sauce
This vegan mac and cheese is made with a creamy cashew sauce that is both delicious and nutritious. The sauce is made with raw cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. The macaroni is cooked according to the package directions and then added to the blender with the cashew sauce. The mixture is pulsed until the macaroni is evenly coated with the sauce. The mac and cheese can be served immediately, garnished with fresh herbs or vegan Parmesan cheese, if desired.
Mac and cheese is a classic comfort food that is enjoyed by people of all ages. However, traditional mac and cheese is made with dairy products, which can be a problem for people who are lactose intolerant or vegan. This recipe for vegan mac and cheese is a delicious and creamy alternative to traditional mac and cheese. It is made with a cashew sauce that is both nutritious and delicious. The cashews provide a creamy texture and a nutty flavor to the sauce. The vegetable broth adds a savory flavor to the sauce. The nutritional yeast adds a cheesy flavor to the sauce. The lemon juice adds a bit of acidity to the sauce. The Dijon mustard adds a bit of tanginess to the sauce. The smoked paprika adds a bit of smokiness to the sauce. The salt and pepper add flavor to the sauce. This vegan mac and cheese is a delicious and satisfying meal that can be enjoyed by people of all ages.
Vegan Mac and Cheese with Cashew Sauce Vegan Mac and Cheese with Cashew Sauce Vegan Mac and Cheese with Cashew Sauce Vegan Mac and Cheese with Cashew Sauce
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound elbow macaroni
  • 1 cup raw cashews
  • 3 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
Instructions
  1. Cook the macaroni according to the package directions.
  2. While the macaroni is cooking, soak the cashews in hot water for 30 minutes to soften.
  3. Drain the cashews and rinse them well.
  4. In a high-powered blender, combine the cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, salt, and pepper.
  5. Blend until smooth and creamy.
  6. Drain the macaroni and add it to the blender with the cashew sauce.
  7. Pulse until the macaroni is evenly coated with the sauce.
  8. Serve immediately, garnished with fresh herbs or vegan Parmesan cheese, if desired.
Why It Works
  • The cashews provide a creamy texture to the sauce.
  • The vegetable broth adds a savory flavor to the sauce.
  • The nutritional yeast adds a cheesy flavor to the sauce.
  • The lemon juice adds a bit of acidity to the sauce.
  • The Dijon mustard adds a bit of tanginess to the sauce.
  • The smoked paprika adds a bit of smokiness to the sauce.
  • The salt and pepper add flavor to the sauce.