Vegan Cashew Mac and Cheese
A creamy dairy-free vegan macaroni and cheese recipe made with cashews and nutritional yeast.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
- 1 cup raw cashews soaked in water 2-3 hours
- 4 tbsp nutritional yeast
- 1 tsp paprika powder
- 1 tbsp corn flour/ tapioca
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 cup cold water
- salt and pepper
- 1 packet of pasta of choice
- greens to serve on the side
Soak your raw cashews in water for a few hours or over night. If you forgot just soak them in boiling water for 10 minutes to soften them.
Before making the cashew sauce, boil a pot of water on the stove for the pasta.
Drain and rinse the cashews then add the cashews, cold water, nutritional yeast, corn flour, spices, salt and pepper to your blender and blend on high until smooth.
Once the water is boiling, add the pasta and cook following the packet instructions.
When the pasta are cooked drain and add back to the pot and pour in the cashew cheese sauce. Heat up slightly for a few minutes then serve along greens.