Vegan Mac and Cheese

This Vegan Mac and Cheese features a creamy, cheesy sauce made from cashews and nutritional yeast, providing a comforting and indulgent meal without the dairy. It's quick to prepare and perfect for a cozy lunch or dinner.

Ingredients

• Elbow macaroni - 150 grams
• Raw cashews - 100 grams
• Nutritional yeast - 3 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Unsweetened almond milk - 200 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Chopped fresh parsley - for garnish

Steps

1. Soak the raw cashews in water for at least 2 hours, or overnight for best results. Drain and rinse before using.
2. Cook the elbow macaroni according to package instructions in boiling salted water until al dente, then drain and set aside.
3. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, turmeric, lemon juice, almond milk, salt, and black pepper. Blend until smooth and creamy.
4. In a large saucepan, heat the olive oil over medium heat. Pour the blended sauce into the pan and cook for 3-5 minutes, stirring frequently until warmed through.
5. Add the drained macaroni to the sauce and mix well until the pasta is evenly coated with the cheese sauce.
6. Serve immediately, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from cashews which support heart health.
• High in protein and fiber, promoting satiety and muscle maintenance.

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