Vegan Mac’n Cheese
Description
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese- like! You won’t believe how delicious dairy-free mac and cheese can be!
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Ingredients
| 1-375 g box macaroni pasta |
| For the sauce: |
| 1/2 cup cashews 70 g |
| 1 1/2 cup vegetable broth (375 ml) |
| 1/4 cup of tapioca starch (30 g) |
| 1/4 cup of deodorized coconut oil or vegetable oil (60 ml) |
| 1/4 cup nutritional yeast 20 g |
| 1 tsp of cider vinegar |
| 1 tsp onion powder |
| 1 tsp garlic powder |
| 1 tbsp of maple syrup |
| 1 tsp of salt |
| 1/4 tsp turmeric (optional) |
Directions
- 1
- Cook the pasta according to the package instructions. Drain and set aside.
- 2
- For the sauce:
- 3
- Pour boiling water over the cashews and soak for 10 to 15 minutes. Drain.
- 4
- In a food processor, combine the cashews with all the remaining ingrediens.
- 5
- Transfer the mixture to a saucepan and bring to a boil, stirring constantly.
- 6
- Simmer for 1 minute and add the drained pasta and stir to reheat. Enjoy.
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