Vegan Mac and “Cheese”
As we dance gracefully into the realm of comfort food, let's allow ourselves to be swept off our feet by a decadent dish that doesn’t compromise on ethics or taste. This Vegan Mac and "Cheese" might just become your next obsession.
- 1 cup elbow pasta (gluten-free if desired)
- 1/2 cup cashews (soaked overnight or boiled for 15 minutes)
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- salt (to taste)
- A pinch of black pepper
- 1/2 tbsp olive oil (optional for extra creaminess)
Cook the pasta according to the package instructions.
In a blender, combine soaked cashews, nutritional yeast, almond milk, turmeric, smoked paprika, garlic powder, salt, black pepper, and olive oil. Blend until the mixture is smooth and creamy.
Once the pasta is done, drain it and return it to the pot.
Pour the creamy cashew sauce over the pasta and stir until the pasta is well-coated.
Warm up the mac and "cheese" on low heat if needed. Serve immediately.
Servings 1
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 5g25%
- Sodium 250mg11%
- Potassium 500mg15%
- Total Carbohydrate 67g23%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 18g36%
- Iron 0.15 mg
- Vitamin B6 0.1 mg
- Magnesium 0.2 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
- You can replace almond milk with any other plant-based milk like soy or oat milk. Cashews can be substituted with almonds or macadamia nuts for a different texture and flavor.
Pairing:
- This dish goes wonderfully with a crisp green salad dressed in lemon vinaigrette or steamed broccoli on the side.
Tip:
- To elevate the dish, sprinkle with vegan breadcrumbs and bake for 10 minutes at 375°F (190°C) for a delightful crunch.