Holy Mac! This vegan mac 'n cheese is so bomb, if I do say so myself!
I was skeptical about making a dairy free mac 'n cheese but was up for the challenge and let me tell you this has become a go-to in our house because it's so simple and I usually always have the ingredients on hand. It's also great to Scrounge with by adding whatever veggies you have at home into this Mac or spicy it up with your favorite hot sauce or spices.
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!
If you don't have plant based or whole wheat pasta, use whatever pasta you have
If you don't have lemon juice, try using lime juice
If you don't have chili powder, try using smoked paprika
If you don't have a garlic clove, use minced garlic or garlic powder
If you don’t have yellow mustard, use dijion mustard
I n g r e d i e n t s
*serves 3-6 people (depending how much pasta you make)
8oz or 16oz plant based or whole grain pasta
1 1/2 cups raw cashews (soaked in water for 2 hours, if time allows)
3 tbsp fresh lemon juice (1 lemon juiced)
3/4 cup water
1 1/2 tsp sea salt
1/2 tsp chili powder
1 garlic clove
1/4 tsp turmeric
pinch of cayenne pepper (optional)
1/2 tsp yellow mustard
paprika and black pepper to garnish (optional)
D i r e c t i o n s
Soak cashews in filtered water in fridge for at least 2 hours if possible, if not and you have a high powdered blender they should be fine without soaking.
Cook pasta according to package.
Place all sauce ingredients in blender (excluding paprika and black pepper) and blend until smooth. Add more water for desired consistency if you like a thinner sauce. I always add a little more water.
Add sauce to pasta and mix together. Garnish with paprika and black pepper if desired.
If desired, add sautéd veggies like broccoli, spinach, tomatoes, etc.