The best vegan mac and cheese
Ok…I am not exaggerating, this is the BEST mac and cheese I have EVER had or made. It is creamy, cheesy, delicious and much healthier than a non-vegan version. It is also amazingly quick to make which is great for those days you don’t feel like spending too much time in the kitchen.
Preparation Time: Preparation Time:Ingredients
- 1 lb. cooked macaroni (reserve some of the cooking water)
- 1 cup raw cashews
- 1 3/4 cup soy milk
- 1/2 cup nutritional yeast
- Big pinch salt
- Big pinch pepper
- 2 tsps corn flour (like Bob’s Red Mill)
- 2 tsps dijon mustard
- 2 tbsps lemon juice
- 1 tsp tahini
- 2 tsps SMOKED paprika (so amazing)
- 1 garlic clove
- Chopped parsley (to garnish)
Preparation
- In a food processor or blender, blend the cashews, soy milk, nutritional yeast, salt and pepper, corn flour, dijon mustard, lemon juice, tahini, smoked paprika and garlic.
- Blend until smooth and creamy. Taste, and season with more salt and pepper as needed.
- Cook the macaroni as per package instructions and reserve some of the cooking water.
- In a frying pan on medium heat, pour in the creamy mixture from the food processor and allow to heat.
- Add the macaroni to the pan and drizzle in some of the cooking water to thin out the sauce as desired.
- Sprinkle with chopped parsley (optional) and serve immediately. You could also stir in some steamed broccoli and/or cauliflower for extra texture and nutrients.
- Now, sit back, relax in your comfiest pajamas and devour the whole pan. Enjoy!
This recipes comes from Veggieful at www.veggieful.com
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