This vegan take on Bahamian mac 'n' cheese gives you all the creamy comfort you want without any meat. It's a tasty mix of traditional macaroni and creamy cashew sauce that's been baked to perfection.
Ingredients: 300g macaroni pasta. 1 cup raw cashews, soaked in water for 4 hours and drained. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 1 cup breadcrumbs optional. 2 tablespoons vegan butter optional.
Instructions: Warm the oven up to 190C 375F. Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric powder, salt, and pepper should all be put into a blender. Mix until it's creamy and smooth. Put the cooked macaroni and the creamy cashew sauce in a large bowl and mix them together. Mix the macaroni until it's all covered. Put the macaroni mixture in a baking dish that has been greased. Possible: Put vegan butter and breadcrumbs in a small bowl and mix them together. Spread the mixture of bread crumbs out evenly on top of the macaroni. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the top is brown and the sauce is bubbly. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 25 minutes
kendy wisantama