Fish Free Vegan Cashew Mac and Cheese

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.7

(15)

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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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