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There’s something incredibly comforting about a warm bowl of mac and cheese, isn’t there? It’s one of those dishes that can transform a gloomy day into a cozy adventure, evoking nostalgia for childhood and family gatherings. The creamy texture, the rich flavor, and the warmth of this classic dish have made it a staple in many households. But what if I told you that you could enjoy all that comforting goodness without a hint of dairy? Enter my dreamy vegan mac and cheese—a dish that captures the essence of the classic while being entirely made from wholesome plant-based ingredients.

Creamy Vegan Mac and Cheese

Indulge in the creamy goodness of dreamy vegan mac and cheese, a plant-based twist on a classic comfort dish. Made with wholesome ingredients like cashews, nutritional yeast, and almond milk, this recipe delivers rich flavors and a velvety texture without any dairy. Perfect for cozy nights or family gatherings, it's nutritious and satisfying. Discover how easy it is to whip up this indulgent meal that everyone can enjoy, regardless of dietary preferences!
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Ingredients
  

8 oz (about 2 cups) elbow macaroni (or any pasta shape you prefer)

1 cup raw cashews (soaked for 2-4 hours in water)

1 cup unsweetened almond milk (or your choice of plant-based milk)

1/4 cup nutritional yeast

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon turmeric (for a vibrant color)

1/2 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1/4 cup vegan cheese shreds for enhanced creaminess

Optional: Chopped fresh parsley or chives for an appealing garnish

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions, typically until al dente. Once cooked, carefully reserve 1/2 cup of the pasta cooking water. Drain the macaroni well and set aside.

    Prepare the Cashew Cream: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, and a generous pinch of salt and pepper. Blend on high until the mixture reaches a smooth and creamy consistency. If the mixture appears too thick, gradually add a bit of the reserved pasta water until you achieve your desired creaminess.

      Combine Pasta and Sauce: Return the drained macaroni to the original pot over low heat. Pour the prepared cashew cream sauce over the macaroni and gently stir to ensure that every piece of pasta is evenly coated with the creamy sauce.

        Heat Through: Allow the macaroni and sauce to warm over low heat, stirring occasionally. If you're using vegan cheese shreds, fold them into the pasta now, stirring until they melt and integrate into the sauce.

          Final Touches: Taste the mac and cheese and adjust seasonings as needed, adding more salt, pepper, or lemon juice to enhance flavor. If the sauce seems too thick for your liking, mix in additional reserved pasta water to achieve your preferred creaminess.

            Serve: Remove the pot from heat and plate your incredibly creamy vegan mac and cheese. For a touch of color and flavor, garnish with chopped parsley or chives before serving warm.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings