Making classic baked vegan mac and cheese can’t be any easier!
Turmeric is used to add a nice light golden hue, but if you don’t have turmeric on hand, no worries, you’ll end up with a white ‘cheese’ sauce instead. If you don’t have miso on hand 2 teaspoons of dijon mustard (or 1 teaspoon dried mustard) will be great too. Soaking cashews aids in digestion and softens the cashews so they easily blend into ultra-creamy deliciousness!Ĭheese Sauce: For the cheese sauce flavoring, the nutritional yeast will add a ‘cheesy’ flavor and nutrition, the miso (also healthy) will add umami flavor. They only need to soak for 2 – 3 hours in cold water or 5 minutes in hot water (not boiling). For best results soak your cashews in water before using them. Make this gluten-free by using gluten-free pasta made with rice, quinoa, beans, or lentils.Ĭashews: Cashews should be raw and unsalted, whole or pieces. I’ve used both penne and shell pasta, as well as the elbow macaroni, shown here. Vegan Mac and Cheese ingredients: pasta, raw cashews, miso (or dijon), nutritional yeast, lemon (or acv), garlic, turmeric, salt, panko, and oil.
If you’d like a version of vegan mac and cheese that’s cashew-free, try this stovetop Easy Spicy Mac n Cheese or Creamy Broccoli & Pasta for a change.
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