Creamy Vegan Mac and Cheese (Print Version)

Silky, cashew-based mac with nutritional yeast creates the ultimate dairy-free comfort food that's ready in just 25 minutes.

# Ingredients:

→ Pasta

01 - 225 g elbow macaroni (use gluten-free if needed)

→ Vegan Cheese Sauce

02 - 1 cup raw cashews, soaked in hot water for 10 minutes

03 - 1 cup unsweetened almond milk

04 - 1/4 cup nutritional yeast

05 - 1 tbsp lemon juice

06 - 1 tbsp Dijon mustard

07 - 1 tsp garlic powder

08 - 1/2 tsp onion powder

09 - 1/2 tsp smoked paprika

10 - 1/2 tsp turmeric (for color)

11 - Salt and pepper, to taste

# Steps to Follow:

01 - Cook the pasta according to package instructions. Drain and set aside.

02 - Drain soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.

03 - Blend until smooth and creamy, scraping down the sides as needed.

04 - Return the drained pasta to the pot over low heat. Pour the vegan cheese sauce over the pasta and stir until heated through and well coated.

05 - Adjust seasoning if needed. Serve hot.

# Additional Notes:

01 - For a nut-free version, substitute sunflower seeds for cashews.

02 - Add steamed broccoli, peas, or sautéed mushrooms for extra texture and nutrition.

03 - Top with vegan parmesan or toasted breadcrumbs for added crunch.

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