Vegan Mac and Cheese
🛒 Ingredients
- Elbow Macaroni 250 g · 925 kcal
- Raw Cashews 150 g · 830 kcal
- Nutritional Yeast 60 g · 210 kcal
- Unsweetened Plant Milk 250 g · 38 kcal
- Vegan Butter 30 g · 216 kcal
- All-Purpose Flour 20 g · 73 kcal
- Dijon Mustard 15 g · 9 kcal
- Garlic Powder 5 g · 0 kcal
- Onion Powder 5 g · 0 kcal
- Smoked Paprika 3 g · 0 kcal
- Lemon Juice 15 g · 0 kcal
- Water 100 g · 0 kcal
👨🍳 Instructions
- Soak the raw cashews in hot water for at least 15 minutes, or overnight in cold water; drain and rinse them well. Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
- In a high-speed blender, combine the drained cashews, plant milk, nutritional yeast, Dijon mustard, lemon juice, garlic powder, onion powder, smoked paprika, and a pinch of salt. Blend until completely smooth and creamy, adding the water as needed to reach desired consistency.
- In a large saucepan or pot, melt the vegan butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk the blended cashew mixture into the roux until the sauce is smooth, creamy, and thickened to your desired consistency. Simmer gently for 5 minutes, stirring occasionally.
- Add the cooked macaroni to the cheese sauce, tossing gently to ensure all pasta is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately and enjoy your creamy Vegan Mac and Cheese. Garnish with fresh parsley or chives if desired.
