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There’s something inherently magical about mac and cheese; it stands as the quintessential comfort food that warms the soul and brings back memories of carefree childhood days. Many of us can recall the excitement of family gatherings where the air was filled with the delicious aroma of creamy pasta baking in the oven. Aunts and grandmothers would whip up their signature versions of this beloved dish, each with its own unique twist. Fast forward to today, as more people are embracing plant-based lifestyles, the challenge arises: how can one recreate that nostalgic dish without dairy? Enter this Dreamy Vegan Mac & Cheese! Rich, creamy, and satisfying, this recipe ensures you won’t even miss the dairy.

Creamy Vegan Mac and Cheese

Discover the magic of comfort food with this Dreamy Vegan Mac & Cheese recipe! Perfect for those embracing a plant-based lifestyle, this easy dish is rich, creamy, and completely dairy-free. Made with simple ingredients like soaked cashews and nutritional yeast, it captures the nostalgic flavors of classic mac and cheese. Whether served fresh or baked for a crispy finish, this delightful recipe is sure to please everyone at the table! Embrace plant-based cooking and indulge guilt-free.
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Ingredients
  

8 oz (about 2 cups) elbow macaroni (or any pasta shape you prefer)

1 cup raw cashews (soaked for 2-4 hours)

1 cup unsweetened almond milk (or any plant-based milk)

1/4 cup nutritional yeast

2 tbsp olive oil

2 tbsp lemon juice

1 tsp garlic powder

1 tsp onion powder

1/2 tsp turmeric (for color)

1/2 tsp smoked paprika

Salt and pepper to taste

Optional: 1/4 cup vegan cheese shreds for extra creaminess

Optional: chopped parsley or chives for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the macaroni. Set aside.

    Prepare the Cashew Cream: In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy. If your mixture is too thick, add a bit of the reserved pasta water to reach your desired consistency.

      Combine Pasta and Sauce: In the same pot used for the pasta, return the drained macaroni. Pour in the cashew cream sauce and stir until every piece of pasta is coated with the creamy goodness.

        Heat Through: Place the pot over low heat and stir occasionally, allowing the sauce to warm up. If you’re adding vegan cheese shreds, fold them in now and stir until melted.

          Final Touches: Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as desired. If the sauce is too thick, mix in additional reserved pasta water until desired creaminess is reached.

            Serve: Remove from heat, and plate your creamy vegan mac and cheese. If desired, garnish with chopped parsley or chives and serve warm.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings