Only 20 Minutes to your favorite Vegan Mac N “Cheese”
This is a very simple recipe that just requires you keep these few staple ingredients on hand to make a creamy and "cheesy" mac n "cheese" within only 20 minutes every time! You can also use this cheese sauce for other recipes that would normally call for cheese sauce, or as a cheesy dip.
Equipment
- Blender or Food Processor
Ingredients
- 3 Cups Elbow Macaroni
- 1 1/2 Cups Raw Cashews Either soaked overnight or soaked in hot water for about 10 minutes to soften them up – basically when it is ready, you will be able to pinch the cashew and it should easily break
- 1 Clove Garlic I used 1 freezer minced garlic cube that are available in most grocery stores, Can also use 1 TBSP of minced garlic
- 1/4-1/2 Cup Non-Dairy Milk I used plain unsweetened almond milk. You’ll start with 1/4 cup and add additional 1/4 cup as desired to thin out mixture
- 1/4 Cup Nutritional Yeast
- 1 Tbsp Lemon Juice Or Juice of alittle less than 1/2 a Lemon
- 1/2 Tbsp Tumeric
- 1 Tsp Smoked Paprika
- 1/2 Tbsp Dijon Mustard
Instructions
- Soak cashews overnight (if you’re a great planner – I honestly think this is unnecessary. I personally just quickly boil water in a teapot and then pour over cashews for 10 minutes letting it sit in the hot water.
- Cook macaroni according to package instructions. Drain and set aside
- In blender or food processor (I used a nutribullet) add drained cashews, garlic, nutritional yeast, lemon juice, mustard tumeric, smoked paprika and 1/4 non-dairy milk. Blend until smooth. To reach desired consistency, continually add more non dairy milk or a few tbsp’s of water until the “cheese” is as thick or thin as you personally want it.
- Combine macaroni noodles and vegan cheese sauce. sprinkle some additional smoked paprika, pepper and torn parsley on top if desired. Enjoy!