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Vegan Mac and Cheese

Total Time

Prep: 20 min. + standing 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
Vegan Mac and Cheese Recipe photo by Taste of Home

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

Directions

  1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
  2. Cook macaroni 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 seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
  3. Drain macaroni; 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.

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