Name: Cashew Mac And Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 cups Raw cashews, soaked and drained; 12 oz Elbow macaroni or pasta of choice; 0.5 cup Nutritional yeast; 1.5 cups Vegetable broth; 1 tbsp Fresh lemon juice; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Smoked paprika; 0.25 tsp Turmeric powder; 1 tsp Dijon mustard; 1 tsp Sea salt

"Indulge in a velvety, golden sauce made from soaked cashews and savory nutritional yeast that perfectly coats every noodle. This plant-based comfort classic delivers all the cheesy satisfaction without the dairy, making it a guaranteed crowd-pleaser for any night of the week."

Ingredients

Qty	Item
1.5 cups 225 g	Raw cashews, soaked and drained
12 oz 340 g	Elbow macaroni or pasta of choice
0.5 cup 45 g	Nutritional yeast
1.5 cups 355 ml	Vegetable broth
1 tbsp 15 ml	Fresh lemon juice
1 tsp 3 g	Garlic powder
1 tsp 3 g	Onion powder
0.5 tsp 1 g	Smoked paprika
0.25 tsp 0.5 g	Turmeric powder
1 tsp 5 g	Dijon mustard
1 tsp 6 g	Sea salt

How to Make Cashew Mac And Cheese

Soak the raw cashews in very hot water for at least 30 minutes, then drain and rinse thoroughly.

Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente.

While the pasta cooks, place the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and Dijon mustard into a high-speed blender.

Blend on high speed for 1-2 minutes until the sauce is completely smooth, velvety, and contains no grit.

Drain the cooked pasta and return it to the pot over low heat.

Pour the cashew cheese sauce over the pasta and stir constantly for 2-3 minutes until the sauce thickens slightly and coats the noodles evenly. Serve immediately while hot.

·
Use a high-speed blender like a Vitamix or Ninja for a perfectly smooth, dairy-like consistency.
·
If the sauce is too thick, stir in a tablespoon of pasta water at a time until the desired creaminess is achieved.
·
For a crispy finish, transfer the mac and cheese to a baking dish, top with panko breadcrumbs, and broil for 3-5 minutes.
·
Add a pinch of cayenne pepper or a teaspoon of hot sauce to give the 'cheese' sauce a spicy kick.

Frequently Asked Questions

Can I use roasted cashews instead of raw?

Raw cashews are highly recommended because they have a neutral flavor and create a much creamier texture than roasted varieties.

How long should I soak the cashews?

For best results, soak them in boiling water for 30 minutes. If you don't have a high-speed blender, soak them for at least 4 hours in room temperature water.

Is this recipe gluten-free?

The sauce itself is naturally gluten-free. To make the whole dish gluten-free, simply use your favorite gluten-free pasta.

Can I make this ahead of time?

Yes, but the cashew sauce tends to thicken as it cools. When reheating, add a splash of vegetable broth or plant milk to restore the creamy texture.

Video Tutorials

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Cashew Mac and Cheese | Kathy's Vegan Kitchen

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Cashew Cheese Recipe | Simple Vegan Recipe

Step-by-Step Visual Guide

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