High Fructose Corn Syrup Free Vegan Cashew Mac and Cheese
Total time1 hr 5 min
Prep time15 min
Cook time20 min
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Learn more āIngredients
4 servings
For the cashew sauce
- 1 cup raw cashews
- 1 cup vegetable broth
- Ā½ cup water
- ā cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp onion powder
- Ā½ tsp garlic powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp turmeric
For the pasta
- 12 oz dry elbow macaroni
- 1 tbsp olive oil
- Ā¼ tsp black pepper, or to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- Ā¼ 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 Ā½ cup of pasta cooking water, then drain the pasta and toss with the olive oil to prevent sticking.
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