If Vegan Mac ‘n’ Cheese and Dairy Mac ‘n’ Cheese where in a fight, Vegan Mac ‘n’ Cheese would win hands down. When we make this stuff (and we make it weekly) I have to restrain myself from devouring the entire lot. I love cheese and even if I decided to forgo the vegan diet, this would still be a staple at our house – it is that good. Zero greasy feeling, incredibly creamy, cheesy and almost guilt free (unless you do devour the whole thing).
Ingredients
- 1 package of pasta (your choice)
- 1/2 cup nutritional yeast powder (1 cup if using flakes)
- 2 cups non-dairy milk (we do almond)
- 3 cups cashews
- 2 tsp sea salt
- 2 tbsp oil
Directions
- Soak three cups of cashews in water (the longer the better but as little as 5 minutes will work)
- Preheat oven to 350
- Boil pasta according to packaging and drain
- While pasta is boiling prepare the cheese sauce
- In a food processor combine drained cashews from water bath, nutritional yeast, milk, salt and pepper until creamy
- Place pasta into a casserole dish. Pour cheese sauce over and mix well
- Cover and bake for approximately 30 minutes
- Enjoy!
Variations
We rarely make the virgin mac and cheese because we love our veggies. Usually we’ll do half pasta, half vegetable (our favorites are broccoli and brussels sprouts). Just boil the veggies for the same length you do the pasta. We also love putting Sriracha in the sauce! Usually a couple swirls will do it!
Looks scrumptious!
yummmyyyyy
I LOVE mac and cheese, never tried a vegan version though x
Heather @ Of Beauty & Nothingness