Vegan Macaroni And Cheese Recipe

Vegan Mac & Cheese

For the “cheese” sauce:

2 cups of soaked cashews*

1 cup of filtered water

 

1/2 cup of olive oil

1/2 to 1 tsp of salt (adjust as needed)

1 tbsp of nutritional yeast

1 tbsp of rice vinegar

Juice from 1 lemon, squeezed

1 tsp of turmeric

2 to 3 tbsp of red pepper, chopped 

Directions:

*Soak the cashews for 30 minutes. If you didn’t have the time to soak the cashews, add an additional 1/2 cup of water.

Blend all ingredients except the olive oil in a high-speed blender: A Nutribullet or a Ninja’s smoothie container will do. Blend the ingredients until a smooth and creamy consistency is achieved. Once the desired consistency is reached, add the olive oil and blend again.

Gluten-free macaroni options:

Tolerant Organic Green Lentil Elbow Macaroni

Tinkyada Pasta Joy Organic Brown Rice Pasta Elbows