This vegan version of mac and cheese has Mexican-style spices, black beans, corn, and a creamy cashew sauce that give it a new flavor.
Ingredients: 2 cups elbow macaroni. 1 cup raw cashews, soaked overnight. 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. 1/4 teaspoon cayenne pepper. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/4 cup chopped cilantro. Salt and pepper to taste. Optional toppings: sliced avocado, chopped tomatoes, sliced jalapeos, lime wedges.
Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, and cayenne pepper. Blend until smooth and creamy. In a large skillet over medium heat, combine the cooked macaroni, black beans, corn, and the creamy cashew sauce. Stir until well combined and heated through, about 5 minutes. Season with salt and pepper to taste. Stir in chopped cilantro. Serve hot, topped with sliced avocado, chopped tomatoes, sliced jalapeos, and lime wedges if desired.
