Vegan Mac and Cheese
Make the simple cashew cream and combine with your favorite noodles for this easy vegan mac and cheese recipe! It's creamy, rich, and comforting.
Servings: 6
Ingredients
- 3/4 cup raw cashews soaked
- 1/2 cup water
- 1 teaspoon Frank's Hot Sauce
- 1/2 tablespoon white vinegar
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 oz. noodles cooked
Instructions
- Prepare the cashews for the sauce by soaking them. Place them in a bowl and fill with water until all of the nuts are submerged. Soak them overnight OR in hot water for 15 minutes.
- Make the sauce. Place all of the ingredients (except for the noodles) into a blender or food processor. Blend until smooth.
- Pour the cheese sauce into a large saucepan/pot with the cooked noodles. Mix well and heat over low/medium to warm through, stirring occasionally. Enjoy!
Notes
- Storage: Store vegan mac and cheese in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave. The noodles continue to absorb moisture even after they’re originally cooked, so you may need to add a splash of water to any leftovers.
- Freezing Instructions: For best results, freeze vegan mac and cheese in individual servings in freezer-safe containers. Freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or oven.
- Cashews: Soaking the cashews is essential to recipe success - this step ensures a creamy consistency for the cashew cream sauce (prevents a grainy/chunky sauce).
Nutrition
Calories: 237kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Fiber: 2g | Sugar: 2g