Vegan Mac and Cheese
Shane Martin published this recipe on shaneandsimple.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A comforting pasta dish coated in a creamy, tangy vegan sauce made with cashews and nutritional yeast. The sauce is blended smooth and stirred into tender pasta.
- Time
- 25 minutes
- Cuisine
- American
Ingredients
- 270 g
- 240 g
- 120 g
- 30 g
- 15 g
- 30 g
- 5 g
- 2 g
- 6 g
- 1 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.17 kg before cooking, which is about 115 g per serving.
Steps
Cook the pasta according to the package instructions, taking care not to overcook it.
Boil the cashews for 10 minutes, then drain them.
Add the drained cashews, almond milk, water, lemon juice, apple cider vinegar, nutritional yeast, turmeric, salt, smoked paprika, and garlic powder to a blender. Blend on high until the sauce is smooth and creamy, then set it aside until the pasta is ready.
When the pasta is cooked, drain and rinse it.
Return the pasta to the pot. Add the vegan cheese sauce and stir until everything is well combined.
Season to taste and serve immediately.
Notes
The recipe specifies mustard in the ingredient list but does not include it in the sauce-blending instruction. Season to taste before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 335
- Protein
- 12 g
- Carbs
- 45 g
- Fat
- 13 g
- Fiber
- 3 g
Where the calories come from
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