Who doesn't love macaroni and cheese? A childhood staple, it's rare to grow up and lose the love for many of our favorite juvenile dish. This vegan mac and cheese is just as delicious and creamy as the real thing, so give it a go and try for yourself!
INGREDIENTS
1 1/2 cups organic raw cashews(soaked in water for 2 hours, if desired)
3tablespoons organic fresh lemon juice
3/4cupwater
1 1/2teaspoonsfine sea salt
1/4cupnutritional yeast
1/2teaspoonchili powder
1/2clovegarlic
1/4teaspoonturmeric
pinch of cayenne pepper(optional)
1/2teaspoonmustard(optional; spicy brown or yellow)
16ouncesElbow or shell pasta of choice (gluten-free, if needed)
freshly ground black pepper
organic paprika, for garnish
Instructions
Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.)
While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!