Who doesn’t love a good bowl of mac and cheese, especially when it’s vegan? Well, look no further than this vegan creamy cashew mac and cheese recipe from America’s Test Kitchen.
Ingredients:
– 1 pound elbow macaroni
– 1 cup raw cashews, soaked in 4 cups of water for 30 minutes
– 2 tablespoons nutritional yeast
– 4 cloves garlic, minced
– 1 teaspoon Dijon mustard
– 1 teaspoon smoked paprika
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Cook the elbow macaroni according to package instructions, drain and set aside.
2. In a blender, mix the soaked cashews (drained), nutritional yeast, garlic, mustard, smoked paprika, onion powder, salt and black pepper until smooth.
3. In a large saucepan, heat the vegetable broth and olive oil over medium heat. Add the cashew mixture and whisk until it thickens. This should take about 5 minutes.
4. Add the cooked elbow macaroni to the saucepan and stir until it is coated evenly with the sauce.
5. Allow the mac and cheese to cook for an additional 5 minutes until the sauce is heated through and the flavors meld together.
6. Serve hot and enjoy!
This vegan creamy cashew mac and cheese recipe is perfect for any occasion. Whether you are in need of a quick lunch or a satisfying dinner, this recipe is sure to hit the spot. Plus, it’s vegan, so you can feel good about indulging in a bowl or two.
