Description
A creamy, dairy-free mac and cheese made with plant-based ingredients. Perfect for vegans or anyone looking for a healthier alternative.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup raw cashews (soaked for 4 hours)
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- Drain soaked cashews and blend with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper until smooth.
- Pour the sauce over the cooked macaroni and stir well to combine.
- Heat on low for 2-3 minutes if needed to thicken the sauce.
- Serve immediately.
Notes
- For a nut-free version, use sunflower seeds instead of cashews.
- Add steamed vegetables like broccoli or peas for extra nutrition.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg