No matter your diet choice, it’s hard to beat a good macaroni and cheese for delicious (and easy) comfort food. But without milk, butter or cheese, how can you make a decent vegan version? Actually, it’s not that had at all. The mac and cheese recipe is the kind you bake as a casserole, and you can mix in cooked veggies if you want.
- 1 1/2 cup cashews, raw
- 3 tbs lemon juice
- 3/4 cup water
- 1 tsp salt
- 1/4 cup nutritional yeast
- 1/2 tsp chili powder
- 1/2 clove garlic, minced
- 1/2 tsp mustard
- Pinch of turmeric
- 16oz of macaroni or shells (choose non-wheat for gluten-free)
Start boiling up some water to cook your pasta, then gather up what you need for the sauce.
Use a blender or food processor to puree the cashews until you have a nut-butter kind of consistency, and then add in the remaining sauce ingredients. If it’s not saucy enough, add a little water and stir through.
When your pasta is done, give it a rinse and drain, the pour it all back into your big cooking pot. Spoon in your sauce, and mix to get all the pasta coated. If you have cooked veggies, stir them in now.
If you want to serve right away, just keep it over medium heat until the sauce and pasta are hot again, and serve it up. Otherwise, pour everything into a 8×8 casserole dish and bake for about half an hour at 350F.
Either way, this is a great main course or a tasty side. Whatever works for you. Vegan mac and cheese is really versatile that way.