Easy Vegan Mac & Cheese

Sometimes you just need a big bowl of creamy, cheesy, comforting mac and cheese. This simple, healthy version is made dairy-free with the help of a rock star cashew cheese sauce bursting with flavor (and protein!) Feel free to change it up with your own favorite seasonings. I love adding a pop of color and nutrition with vibrant green broccoli (mac & cheese with trees!) Always a great pair 😊

Vegan, gluten-free (with gf pasta)
Serves about 4-5
Cheese sauce adapted from Vegan Military Wife

Ingredients
12 oz. uncooked pasta (I use brown rice shells)

{For the cheese sauce}
1 cup raw cashews (soaked for a couple hours/overnight)
1/2 cup nutritional yeast
2 cups vegetable broth
1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. turmeric
2 tsp. apple cider vinegar
Salt to taste

Directions
Cook pasta according to package instructions, leaving al dente.
Meanwhile, make the cheese sauce: drain cashews and place all ingredients in a blender. Blend thoroughly until smooth. Adjust seasonings if desired.
In a large pan over med-low heat, add cheese sauce. Heat for about 5 minutes, stirring often.
Add drained pasta and stir well. Cook for an additional 3 minutes or until sauce is desired thickness.

Note: spinach and/or steamed broccoli are great additions - just stir them in at the end!

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This cheese sauce is awesome on so many things:

Baked potatoes, nachos, 7-Layer dips, Vegan Black Bean Queso, etc!

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