Best Vegan Mac and Cheese

Ingredients

• 1 ½ c raw cashews soaked in water for 2 hours, if desired
• 3 TBSP fresh lemon juice
• ¾ c water
• 1 ½ tsp fine sea salt
• ¼ c nutritional yeast
• ½ tsp chili powder
• ½ clove garlic
• ¼ tsp turmeric
• ⅛ tsp of cayenne pepper optional
• ½ tsp mustard optional; spicy brown or yellow
• 16 oz whole wheat elbow or shell pasta
• Freshly ground black pepper
• Paprika for garnish

Instructions

1. Cook the pasta according to package directions.
2. Drain the cashews (if soaked). This makes them easier to blend.
3. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne and mustard in a highspeed blender. Blend until silky smooth. If the mixture is too thick, add 2 more tablespoons of water and blend.
4. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!
5. Add sautéed onions, garlic or red bell peppers to enhance the color and nutritional value of the recipe.

Notes

This recipe was adapted from Detoxinista

Nutrition

Calories: 128kcal | Carbohydrates: 14.8g | Protein: 5.1g | Fat: 6.3g | Saturated Fat: 1.3g | Sodium: 182mg | Potassium: 155mg | Fiber: 2.1g | Sugar: 1g | Calcium: 14mg | Iron: 2mg