in

Vegan Mac and Cheese

Ingredients

  • 2 cups raw cashews
  • 16 ounces uncooked elbow macaroni
  • 1-1/2 cups water
  • 1/3 cup nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons paprika
  • 1 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

Directions

  • Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  • Cook pasta according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and spices; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
  • Drain pasta; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika, if desired.

Nutrition Facts

1-2/3 cups: 497 calories, 18g fat (3g saturated fat), 0 cholesterol, 803mg sodium, 67g carbohydrate (5g sugars, 5g fiber), 18g protein.

Originally published as Dairy Free Queso in Fast Track 2019

Total Time
Prep: 20 min. Cook: 10 min.

Makes
6 servings

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don’t blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


What do you think?

23456 points
Upvote Downvote

Written by tasteofhome

Comments

Leave a Reply

Loading…

0

Comments

0 comments

Vegan Macaroni Salad

Vegan Carrot Soup