Vegan Mac and Cheese

Name: Vegan Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups raw cashews; 16 ounces uncooked elbow macaroni; 1-1/2 cups water; 1/3 cup nutritional yeast; 2 teaspoons lemon juice; 2 teaspoons salt; 2 teaspoons onion powder; 1-1/2 teaspoons paprika; 1 teaspoon pepper; 1/8 teaspoon cayenne pepper

Total Time Prep: 20 min. + standing Cook: 10 min.

Yield 6 servings

Test Kitchen Approved

Our vegan mac and cheese recipe is creamy, cheesy and dairy-free! It cooks in 30 minutes and is every bit as comforting as the traditional version.

Ingredients

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

Directions

Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Nutrition Facts

1-2/3 cups: 497 calories, 18g fat (3g saturated fat), 0 cholesterol, 803mg sodium, 67g carbohydrate (5g sugars, 5g fiber), 18g protein.

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator