Prep Time 20 mins Cook Time 20 mins Total Time 40 mins
NUT/SEED/DRIED FRUIT | Gluten-free, Dairy-free, Soy-free, Egg-free, Vegan This vegan Mac and Cheese recipe is made with a cheesy cashew sauce and tastes remarkably authentic. Naturally dairy-free, this pasta is also gluten-free when you serve this sauce over gluten-free noodles or cooked vegetables.
1 1/2 cups raw cashews
3 tablespoons fresh lemon juice
3/4 cup water
1 1/2 teaspoons fine sea salt
1/4 cup nutritional yeast
1/2 teaspoon chili powder
1/2 clove garlic
1/4 teaspoon turmeric
pinch of cayenne pepper (optional)
1/2 teaspoon mustard (dijon or yellow)
16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
freshly ground black pepper
paprika , for garnish
Prepare the pasta according to package directions.
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!