Craving a dairy-free mac and cheese that's so creamy and delicious, you won't believe it's vegan? Get ready to revolutionize your comfort food game with this mind-blowing Mac and Cashew Cheese recipe that proves plant-based eating can be absolutely irresistible! Whether you're a committed vegan, lactose-intolerant, or simply looking to explore exciting new flavors, this recipe will transform your perception of mac and cheese forever.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups macaroni pasta
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Begin by soaking the raw cashews in water for at least 2 hours. If you’re short on time, you can soak them in hot water for 15-20 minutes to soften them quickly.
- While the cashews are soaking, bring a large pot of salted water to a boil. Once boiling, add the macaroni pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a blender or food processor, combine the soaked and drained cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a little more vegetable broth to reach your desired consistency.
- In a large skillet over medium heat, pour the cashew cheese sauce and heat it gently, stirring frequently. This will help enhance the flavors and ensure the sauce is warm.
- Add the cooked macaroni to the skillet with the cashew cheese sauce. Stir well to combine, ensuring that all the pasta is coated evenly with the cheese sauce.
- Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce and heat through completely.
- Once heated, taste the mac and cashew cheese and adjust the seasoning with more salt and black pepper if needed.
- Serve hot, garnished with your choice of toppings such as chopped parsley, additional nutritional yeast, or crushed red pepper flakes for a little kick.
Tips
- Cashew Soaking Secrets: For the smoothest, creamiest sauce, plan ahead and soak your cashews for at least 2 hours. If you're short on time, use the hot water method to soften them quickly in just 15-20 minutes.
- Texture Matters: Blend your cashew sauce until it's completely smooth. Don't be afraid to stop and scrape down the sides of your blender to ensure a perfectly creamy consistency.
- Flavor Boost: Nutritional yeast is the key to that classic cheesy flavor. Don't skip it! For extra depth, consider adding a pinch of smoked paprika or a dash of turmeric.
- Consistency Control: If your sauce is too thick, gradually add more vegetable broth to achieve the perfect creamy texture. Add it slowly to avoid making the sauce too thin.
- Serving Suggestions: Elevate your mac and cashew cheese with fun toppings like crispy breadcrumbs, chopped fresh herbs, or a sprinkle of red pepper flakes for some heat.
- Make-Ahead Tip: This dish is best served immediately, but you can prepare the cashew sauce in advance and store it in the refrigerator for up to 3 days. Simply reheat gently before mixing with pasta.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
