Vegan Mac and Cheese

When you are hungry and looking for the perfect comfort dish, my creamy Vegan Macaroni and Cheese is just the answer!

Ingredients

For: 6 servings

  • 8-ounce box elbow pasta, ( I used gluten-free pasta)
  • 1 cup raw cashews, soaked for a couple hours
  • 1/2 cup water
  • 2 tablespoons coconut milk, (full-fat from the can)
  • 1/4 cup nutritional yeast flakes
  • 1/2 medium red bell pepper, chopped
  • 2 tablespoons onion, chopped
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt, or more to taste
  • Pinch Cayenne pepper
  • parsley flakes, for garnish
  • paprika, for garnish

Instructions

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.
  2. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy.
  3. Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
  4. Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.

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