Description
A simple recipe for creamy, dairy-free macaroni and cheese using nutritional yeast for a cheesy flavor.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup unsweetened plant milk (soy or oat recommended)
- 1/2 cup nutritional yeast
- 1/4 cup water (reserved from soaking cashews, if needed)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color)
- Black pepper to taste
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- Drain the soaked cashews.
- Combine the drained cashews, plant milk, nutritional yeast, 1/4 cup water, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and turmeric in a high-speed blender.
- Blend on high until the sauce is completely smooth and creamy. Add a tablespoon of water at a time if the sauce is too thick.
- Taste the sauce and add black pepper as desired.
- Pour the cheese sauce over the cooked and drained macaroni.
- Stir gently until the pasta is fully coated.
- Serve immediately.
Notes
- For a baked version, transfer the coated pasta to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until bubbly.
- Soaking the cashews is necessary for a smooth sauce texture.
- Use a high-powered blender for the best results.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 5
- Protein: 20
- Cholesterol: 0
Keywords: vegan mac and cheese, dairy-free pasta, nutritional yeast sauce, creamy vegan, comfort food