Vegan Mac and Cheese
The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Reviews
I used this recipe as a "base" to go from. I didn't soak the cashews overnight. I put them in a measuring cup and covered with hot water while I got the rest of the items going. Then, I drained them and used my nutribullet. I subbed out almond milk for the water and added half the amount for salt and onion powder, just so I could adjust at the end if needed. I also threw in a little extra nutritional yeast to pump the flavor. I did put more salt and minced onion (because I ran out of powder) in after tasting then blended a little more. I used gluten free pasta and added maybe a cup or so of peas to the pasta. My daughter who isn't a true vegetarian, but limits gluten and dairy, also added some cooked chicken. This recipe is well worth making. It's a keeper. We will make it again!