It’s winter, which means we’re craving our favorite comfort foods, especially the ones we remember from childhood. For example, mac and cheese, with its perfect texture and delicious flavor. If you’ve been wanting some, but are plant-based now, don’t worry. We’ve put together a recipe for the best vegan mac and cheese you’ll ever make. Seriously, this stuff is mouth-watering. Check out the recipe below.
Ingredients:
- 1 cup cashews
- 3 tablespoons lemon juice
- 1/2 cup water
- Salt to taste
- Pepper to taste
- 1/4 nutritional yeast
- 1/2 teaspoon chili powder
- 2 cloves garlic
- 1/2 teaspoon turmeric
- 1 package pasta
Instructions:
- Soak your cashews in water for two hours or longer. Drain them and set them aside.
- Boil your water and cook your pasta according to package directions. We prefer elbow pasta for mac and cheese as a classic option, but you can use whatever pasta shape you like.
- In a high-speed blender, combine the soaked cashews, lemon juice, water, salt, pepper, nutritional yeast, chili powder, garlic, and turmeric. Blend until the texture is totally silky smooth.
- Now is the time to make adjustments. If the mixture is too thick, add more water and blend again. If it’s too runny, add any extra cashews you might have. You should also taste the mixture and adjust the seasonings as desired.
- Once the pasta is cooked to your desired tenderness, drain it and return it to the pot. Add the vegan cheese sauce you just made and combine thoroughly. Serve and enjoy!
