Okay, check it, fam! We gonna whip up somethin’ real special today. Forget that boxed stuff, we’re talkin’ homemade, creamy, dreamy, **vegan mac and cheese** that’ll have you lickin’ your plate. This ain’t yo mama’s mac, but it sho’ is just as good, if not better! Get ready to have your mind blown by how cheesy somethin’ without cheese can be. Let’s get it!
Y’all know how much I love a good, comforting mac and cheese. But sometimes, you just tryna keep things light, ya know? Maybe you cuttin’ back on the dairy, maybe you got folks comin’ over who can’t do the cheese thing. No worries! This recipe is the answer. It’s quick, it’s easy, and it’s packed with flavor. We gonna use cashews and nutritional yeast to get that cheesy goodness, and trust me, you won’t even miss the real thing.
Vegan Mac and Cheese Goodness
Feast your eyes on this beauty! Look at that color, that creamy texture. This ain’t no watery, sad vegan mac. This is the real deal. Picture yourself curled up on the couch with a bowl of this, watchin’ your favorite movie…pure bliss!
Alright, let’s get down to the nitty-gritty. Here’s what you gonna need to make this magic happen:
**Ingredients:** * 1 pound elbow macaroni (or your favorite pasta shape) * 1 1/2 cups raw cashews (soaked in hot water for at least 30 minutes, or boiled for 15 minutes) * 1 cup water * 1/2 cup nutritional yeast * 1/4 cup lemon juice * 2 tablespoons olive oil * 2 cloves garlic, minced * 1 teaspoon onion powder * 1/2 teaspoon salt (or to taste) * 1/4 teaspoon black pepper * Pinch of turmeric (for color) * Optional: Smoked paprika, red pepper flakes, or other seasonings to taste **Instructions:** 1. **Cook the pasta:** Cook your macaroni according to the package directions. Drain it and set it aside. Don’t overcook it! Nobody likes mushy mac. 2. **Make the cheese sauce:** While the pasta is cookin’, drain those cashews. Throw ’em in a high-speed blender (like a Vitamix) with the water, nutritional yeast, lemon juice, olive oil, garlic, onion powder, salt, pepper, and turmeric. Blend that ish until it’s smooth and creamy. This might take a minute or two, so be patient. If it’s too thick, add a little more water, one tablespoon at a time, until you get the right consistency. 3. **Combine and heat:** Pour that cheesy sauce over your cooked pasta in the same pot. Stir it all together until the pasta is evenly coated. Heat it up over low heat, stirring constantly, for a few minutes until it’s nice and warm. This helps the sauce cling to the pasta. 4. **Season and serve:** Now’s the time to taste and adjust the seasonings. Add more salt, pepper, smoked paprika, or red pepper flakes if you want to kick it up a notch. 5. **Serve it up:** Dish it out and enjoy! This mac and cheese is delicious on its own, but you can also top it with some breadcrumbs, roasted veggies, or even some vegan bacon bits. Get creative! There you have it! Easy peasy, lemon squeezy vegan mac and cheese that’s sure to be a crowd-pleaser. Don’t be shy, try it out and let me know what you think. And don’t forget to share this recipe with your friends who are lookin’ for a little somethin’ different. Peace out!
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Easy Vegan Mac And Cheese - Minimalist Baker Recipes
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