Vegan Mac and Cheese
A simple vegan mac and cheese is everything! I mean, who doesn’t love mac and cheese? It is creamy, cheesy, and very wholesome. You can serve it as a side dish or enjoy it as a main course.
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Servings: 6 servings
Calories: 281kcal
Ingredients
- 8 oz elbow pasta or your favorite pasta ( I used gluten-free pasta)
- 1 cup cashews raw, soaked for a couple hours
- 1/2 cup water
- 2 tablespoons coconut milk full-fat
- 1/4 cup nutritional yeast flakes
- 1/2 red bell pepper medium, chopped
- 2 tablespoons onion chopped
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon salt or more to taste
- 1 pinch Cayenne pepper
- parsley flakes for garnish
- paprika for garnish
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.
- Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy. Add additional optional ingredients for an extra special mac and cheese.
- Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
- Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.
Nutrition
Calories: 281kcal | Carbohydrates: 37g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 395mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 2mg