• Alison Elliott

Vegan Mac and Cheese

Updated: Oct 22, 2020


1 1/2 c. Raw cashews

1 c. Warm water (extra for boiling)

1/2 Lemon (juiced)

3/4 c. Nutritional yeast

1/2 tsp. Turmeric powder

1/2 tsp. Garlic powder

1 tsp. Salt

1 tsp. Pepper

1/4 tsp. Cayenne pepper

1/4 c. Scallions (chopped)

16 ounces Pasta (cooked)

Optional for spicy mac:

1 Tbsp. jalapeños (chopped)

1 Tbsp. sriracha

Boil water in a teapot. Pour the water over the cashews. Let the cashews soak for 5 minutes.

Put the drained cashews in the blender. Add 1 c. warm water, lemon juice, nutritional yeast, turmeric powder, garlic powder, salt, pepper, and cayenne pepper. Blend the ingredients together for 2 minutes or until it is smooth.

Add the sauce to the cooked pasta and mix well. Top the mac and cheese off with the scallions.

To make it spicy, put jalapeños, and sriracha on top.

Serving Size: 6

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