No cows were harmed in the making of this creamy, cheesy, delicious mac and cheese! 🐄😋 thanks to @theveganzombie for the cashew cheese inspo!
- 8 oz cashews, soaked overnight -Several tsp lemon juice -1 red bell pepper
- 4 tbsp nutritional yeast, more to taste -Garlic powder, to taste -Onion powder, to taste
- Dash of turmeric (optional, for color)
- 1 tsp tapioca flour, optional
- Paprika and hot sauce for topping, optional
Start by cooking the macaroni according to the instructions on the box. Roast the red pepper whole on the stove by placing it directly on the burner, turning as needed, until charred. Place in a bowl and cover for 10 minutes to soften the skin-- this will make the pepper easier to peel. Once the pepper is ready, scrape off the skin with a knife, remove the seeds, and roughly chop.
In a blender, combine the soaked cashews, lemon juice, nutritional yeast, bell pepper, and spices (plus the tapioca flour if you choose), along with enough water to almost cover the ingredients, and blend until smooth and creamy. Season to taste. Combine the cashew sauce with the macaroni in a pot, heat, and serve. Sprinkle with paprika and drizzle with hot sauce if desired! **Note: the tapioca flour makes the texture of the "cheese" sauce a little more convincing, but it is by no means required and makes the recipe less fridge-friendly. .
**If your cheese sauce isn't "cheesy" enough, try adding more salt, lemon juice, and nutritional yeast. These are key to having a cheesy flavor! .
**This recipe is also great baked in a casserole dish with breadcrumbs on top! #vegan #nutritionalyeast #nooch #vegandinner #veganrecipes #vegansofinstagram #veganfoodshare #veganfortheanimals💜 #veganmacandcheese #plantbased #dairyfree