Creamy Vegan Mac and Cheese

This VEGAN MAC AND CHEESE recipe is tossed in a quick & easy cashew “cheese” sauce, and is as fast to prepare as the boxed version. I hope you like it! Leave your review below.

Ingredients

• 2 cups raw cashews (soaked in water for 2hrs or in soaked in boiling water for 15-29 mins.)
• 3 tablespoons fresh lemon juice
• 3/4 cup water
• 1 1/2 teaspoons fine sea salt
• 1 1/2 cup nutritional yeast
• 1/4 chili powder (omit if serving for children)
• 1/2 clove garlic
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard (dijon or yellow)
• 16 ounces elbow or shell pasta of choice (gluten-free if needed)
• Freshly ground black pepper
• 1/2 teaspoon nutmeg

Instructions

1. Prepare the pasta according to the package directions. Drain the cashews but keep the water, you’ll use that later.
2. While the pasta is cooking, combine the cashews, lemon juice, water, salt , nutritional yeast, chili powder (if you’re using it), garlic, turmeric, mustard and nutmeg in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!

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