You won’t miss the dairy in this Creamy Vegan Mac and Cheese. The cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal.
As I have said before, growing up my mom didn’t really cook much. The one thing I do remember “cooking” with her and loving is boxed mac and cheese. Mac and Cheese has always been my comfort food. Anytime I’m cold, sad, or stressed, I crave some mac and cheese. And although we didn’t make the pasta or sauce from scratch, it was nice helping my mom with the “cooking”.
After going vegan, I did the whole pre-made boxed vegan mac and cheese. It was easier for me because that’s what I was used to even when I ate dairy. After a while though, I realized I could make a healthier version and I set out to do just that. Don’t get me wrong, I still love my store bought boxed vegan mac and cheese every once in a while but since I’m studying nutrition I like to like to use whole foods as much as possible… and this cheesy sauce beats the boxed brands!
I figured cashews would be the best base as I’ve seen it used before and I love the creaminess of anything cashew related. Cashews offer protein, healthy fat, and a nice dose of magnesium.
I like whipping up big batches of this sauce for myself and using it throughout the week. I can make it for less money than most store bought kinds. Plus, I have some on hand anytime I’m in a cheesy mood – it’s also great on veggies (I love it on broccoli – try it with the kids!).You won't miss the dairy in this Creamy Vegan Mac and Cheese!Click To Tweet
- 12 oz pasta (gf if needed)
- 1 cup raw, unsalted cashews soaked in water for at least 1-2 hours then drained
- 2 tablespoons white miso paste (or 1 Tb salt but trust me the miso makes it fab)
- 2 tsp onion powder
- 6 tablespoons nutritional yeast
- 6 tablespoons lemon juice
- about 1/2 to 3/4 or more cup of water
- 1/4 teaspoon chili powder and 1/4 teaspoon turmeric (makes it more of the cheddary color)
- Top with fresh parsley and vegan parmesan cheese
- Cook pasta to package directions.
- Blend all of the ingredients together in a high speed blender starting with only 1/2 a cup of water. Add more if you need. It’s better to add the water a little at a time to get a nice consistency – you don’t want it too watered down.
- If you’re serving with hot pasta. I recommend blending the sauce right before you plate, You won’t need to heat up the sauce because the blender should have heated it a bit and the pasta will heat it more.
There may be a little sauce left over. If so save it for veggies later in the week!
To reheat the sauce, add a little water to thin it out and heat on low for only a few minutes.
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