Vegan Mac and Cheese
fromtasteofhome.comwww.tasteofhome.com/article/vegan-mac-and-cheese-recipe
Our vegan mac and cheese recipe is creamy, cheesy and dairy-free! It cooks in 30 minutes and is every bit as comforting as the traditional version.
Ingredients
Instructions
To soften the cashews, rinse in cold water and then place in a large bowl. Add water to cover the cashews by 3 inches. Cover the bowl and let stand overnight.
Cook the macaroni noodles according to the package instructions.
While the noodles cook, drain and rinse the cashews. Discard the liquid. Transfer the cashews to a food processor and add the water, nutritional yeast, lemon juice and seasonings. Blend until pureed and smooth, about 3 to 4 minutes, scraping down the sides as needed. Editor's Tip: If you're not a fan of nutritional yeast or don't have any on hand, substitute with shredded vegan cheese.
When the macaroni is cooked, drain and return to the pot. Gently stir in the cashew mixture to fully coat each noodle. Cook and stir over medium-low heat until warmed through.
Elevate your dish by making baked vegan mac and cheese. Pour the mixture into a greased baking dish, top with breadcrumbs and bake in the oven at 350°F for 20 minutes.
Nutrition
- Calories
- 497 calories
- Fat Content
- 18g fat (3g saturated fat)
- Cholesterol Content
- 0 cholesterol
- Sodium Content
- 803mg sodium
- Carbohydrate Content
- 67g carbohydrate (5g sugars
- Fiber Content
- 5g fiber)
- Protein Content
- 18g protein.
