With a vegan twist, this baked mac and cheese is a hearty, cheesy, and tasty comfort food. Great for a cozy night in or as a side dish that everyone will love.
Ingredients: 3 cups elbow macaroni. 1 cup raw cashews, soaked for 2 hours. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegan butter. 1/4 cup breadcrumbs.
Instructions: Set the oven to 350F 175C and heat it up. Follow the directions on the box to cook the macaroni. Once it's done, drain it and set it aside. The cashews that have been soaked should be put in a blender with the almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and black pepper. Mix until it's creamy and smooth. Take a big pot and set it over medium-low heat. Add the cashew mixture that has been blended and stir until everything is hot. When you add the cooked macaroni to the pot, stir it around so that the sauce covers all of it. Place the macaroni and cheese mix in a baking dish. Add bread crumbs on top. The breadcrumbs should be golden brown after 20 to 25 minutes in the oven. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
peaea dse
