This easy creamy vegan macaroni and cheese recipe is a delicious and nutritious twist on the classic comfort food. Made with plant-based ingredients, it is dairy-free, vegan-friendly, and packed with flavor. The creamy sauce is made from a blend of cashews, nutritional yeast, and spices, giving it a rich and cheesy taste. Served over tender macaroni pasta, this dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
- 2 cups elbow macaroni
- 1 cup unsalted cashews
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a blender, combine the cashews, vegetable broth, nutritional yeast, lemon juice, soy sauce, garlic powder, onion powder, turmeric, paprika, salt, and pepper. Blend until smooth and creamy.
- Transfer the sauce to a saucepan and heat over medium heat, stirring constantly, until heated through.
- Pour the sauce over the cooked macaroni and stir to combine. Cook for an additional 2-3 minutes, until the sauce coats the pasta well.
- Remove from heat and let it sit for a few minutes to thicken.
- Serve the creamy vegan macaroni and cheese hot, garnished with chopped parsley.
