Vegan Cashew Mac and Cheese
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.7(15)
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Learn more →Ingredients
4 servings
For the cashew sauce
- 1 cup raw cashews
- 1 cup vegetable broth
- ½ cup water
- ⅓ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp turmeric
For the pasta
- 12 oz dry elbow macaroni
- 1 tbsp olive oil
- ¼ tsp black pepper, or to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water, then drain the pasta and toss with the olive oil to prevent sticking.
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