Vegan Comfort Food: De Romigste Mac and Cheese Die Verbluft!
A creamy and delicious vegan mac and cheese that will surprise you with its rich flavor, all without any cheese!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 200g macaroni
- 1 cup cashews (soaked for 4 hours)
- 1 cup almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
Instructions
- Cook the macaroni according to package instructions until al dente.
- Drain and set aside.
- In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- In a pan, heat olive oil over medium heat and add the cooked macaroni.
- Pour the cashew cheese sauce over the macaroni and stir well to combine.
- Sprinkle smoked paprika on top and mix again.
- Serve hot and enjoy your vegan mac and cheese!
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Feel free to add vegetables like broccoli or peas for extra nutrition.
- This dish can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg