Name: Vegan Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups raw cashews; 16 ounces uncooked elbow macaroni; 1-1/2 cups water; 1/3 cup nutritional yeast; 2 teaspoons lemon juice; 2 teaspoons salt; 2 teaspoons onion powder; 1-1/2 teaspoons paprika; 1 teaspoon pepper; 1/8 teaspoon cayenne pepper

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

2 cups raw cashews

16 ounces uncooked elbow macaroni

1-1/2 cups water

1/3 cup nutritional yeast

2 teaspoons lemon juice

2 teaspoons salt

2 teaspoons onion powder

1-1/2 teaspoons paprika

1 teaspoon pepper

1/8 teaspoon cayenne pepper

Instructions

1 Soak the cashews

2 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.

3 Cook the macaroni noodles according to the package instructions.

4 Blend the cheese sauce

5 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.

6 Stir to combine

7 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.

8 Bake (optional)

9 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.