The Best Vegan Mac and Cheese Recipe

Prepare the pasta according to the package directions. Add a teaspoon of salt to the cooking water to make the noodles well-seasoned.

While the pasta is cooking, combine the cashews, 2 tablespoons of lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high-speed blender. Secure the lid and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again. You can taste the sauce, but remember that pouring it over a pound of pasta will dilute the flavor significantly.

Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce and adjust the seasoning to taste. Add another tablespoon of lemon juice to brighten the flavor if needed. Serve warm with any toppings or add-ins you like, such as steamed broccoli.

Leftovers can be stored in an airtight container in the fridge for up to 1 week. The mac and cheese will thicken when chilled, so you may need to add a splash of water when reheating it on the stove top, plus an extra sprinkle of salt.