Description
A simple and lazy vegan mac and cheese recipe that will save you time and win over the cheese lovers in your life.
Ingredients
Units
Scale
- 16 oz Pasta Noodles (I used Cavatappi)
- 1 cup Soaked Raw Cashews
- 1 cup Dairy-Free Milk (Plain & Unsweetened)
- 1/4 cup Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- 8 oz Soft Vegan Cheddar Cheese Spread (I used Miyoko's brand)
- 2 tbsp Vegan Butter
- Salt & Pepper (to taste)
Instructions
- Prepare the pasta noodles according to the package instructions. Be sure to reserve about 1 cup of the cooked pasta water for later.
- To a blender, add the soaked cashews, dairy-free milk, apple cider vinegar, and nutritional yeast. Blend until smooth.
- Add the cashew cream blend to the drained pasta noodles while they are still hot and stir to coat.
- Stir in the soft vegan cheddar spread and the vegan butter until they began to melt.
- Add the hot pasta water about a 1/4 of a cup at a time and stir until the cheese sauce has reached your desired thickness and consistency. You may not need all of the pasta water.
- Season with salt and pepper to taste and enjoy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
Keywords: easy vegan recipe