Vegan Mac and Cheese

by | May 15, 2021

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INGREDIENTS

  • 1.5 cups raw cashews (ideally pre-soaked  for 2hrs )
  • 3 tbsp fresh lemon juice
  • 3/4cup water
  • 1 tbsp fine sea salt
  • 1/4 cup nutritional yeast
  • 1/2tsp chili powder
  • 1/2 garlic clove (depending how garlicky you like it!)
  • 1/4tsp turmeric
  • pinch of cayenne pepper(optional)
  • 1tsp mustard (optional-spicy brown / yellow)
  • 16oz pasta of choice
  • freshly ground black pepper
  • paprika, to garnish

METHOD

PREP TIME: 20mins

COOKING TIME: 20mins

TOTAL TIME: 40mins

SERVES: 8

 

  1. Put pasta on to boil according to label instructions.
  2. Drain the cashews (if soaked).
  3. While the pasta is cooking, place ingredients (cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne, mustard) in a high speed blender.
  4. Blend until silky smooth. (If mixture is too thick, add 2-4 more tablespoons of water and blend again).
  5. Once the pasta is tender, drain and rinse.
  6. Return the pasta to pot, stir in the cheese sauce.
  7. Season to taste and serve warm!

 

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 449mg | Potassium: 313mg | Fiber: 3g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2.5mg

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