Description
This vegan mac and cheese recipe delivers a rich, creamy, and flavorful dairy-free alternative that everyone will love.
Ingredients
Scale
- 1 1/2 cups raw cashews
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/4 cups unsweetened almond milk
- 1 jalapeño, chopped
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 pound shell (Conchiglie) pasta
Instructions
- Soak the raw cashews in 4 cups of water for at least 2 hours. Alternatively, speed up soaking by placing cashews in a pot with water, bringing it to a boil, then immediately removing from heat. Let the cashews sit in the warm water for 30-45 minutes, then drain.
- Add the drained cashews, garlic, nutritional yeast, almond milk, chopped jalapeño, turmeric, paprika, onion powder, Dijon mustard, salt, and freshly ground black pepper to a high-powered blender. Blend until a thick, creamy sauce forms. For a thinner consistency, add more almond milk. Taste and adjust seasonings as needed.
- Prepare the pasta according to package instructions until al dente. Drain the pasta and return it to the pot.
- Stir the cashew cheese sauce into the cooked pasta until well combined. Taste and adjust salt or pepper as desired. Garnish with freshly ground black pepper and serve immediately.
Notes
- This dish is gluten-free if you use gluten-free pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a saucepan over low heat, adding a splash of almond milk if necessary.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Mac and Cheese, Dairy-Free Pasta, Plant-Based Cheese, Gluten-Free Macaroni