This creamy vegan dish will leave you wondering why you ever liked cheese in the first place. It is full of nutrients to fuel the body and a flavor to awaken your taste buds.
Vegan Mac & No Cheese
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 Servings 1x
Description
This creamy vegan dish will leave you wondering why you ever liked cheese in the first place. It is full of nutrients to fuel the body and a flavor to awaken your taste buds.
Ingredients
Scale
- 5–6 cups of cooked elbow macaroni
- ¾ cup cashews
- ½ cup cashew milk
- 1 teaspoon olive oil
- 1 garlic clove
- ½ lemon juice
- Dash of white pepper
- 2 tablespoons nutritional yeast
- Salt to taste
- Red pepper flakes and black pepper (to taste)
Instructions
- Soak cashews for at least an hour.
- Cook pasta once cashews have been soaked.
- Place cashews, cashew milk, nutritional yeast, olive oil, salt, black pepper, garlic clove, lemon juice, and white pepper in the blender and blend. Once everything is blended, taste the sauce. Add more salt, pepper, or lemon juice if needed.
- Place mixture in a small saucepan and heat on medium. Mix often so nothing sticks to the pan.
- Once ready, pour 1-2 tablespoon of the sauce on 1 cup of the cooked macaroni (more sauce if desired). Top with more back and red pepper flakes.
Notes
Remember to soak cashews for at least an hour prior to preparing this meal.
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