Vegan Mac and Cheese (with Cashew Sauce)
A simple, healthier mac and cheese made dairy-free with a cashew cheese sauce. So satisfying and filled with flavor and protein!
Servings4 medium bowls
- 12 oz. pasta (I use brown rice shells for gluten-free)
For the cheese sauce:
- 1 cup raw cashews*
- 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. ground turmeric
- 2 tsp. apple cider vinegar
- Salt to taste
Quick-soak the cashews: In a bowl, cover the raw cashews with hot water (about 160°F/71°C) until they are submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
Cook pasta according to package instructions, leaving al dente.
Meanwhile, make the cheese sauce: Drain cashews and place all cheese sauce ingredients in a blender. Blend thoroughly until smooth. Adjust seasonings if desired.
In a large pan over medium-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.
*Blender: If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight to achieve a smoother sauce.
For gluten-free: Use your favorite gluten-free pasta.
Cheese sauce adapted from Vegan Military Wife.
Calories: 518 kcal | Carbohydrates: 84 g | Protein: 15 g | Fat: 15 g | Saturated Fat: 3 g | Potassium: 351 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 857 IU | Calcium: 15 mg | Iron: 3 mg