The Best Vegan Mac and Cheese
This Vegan Mac and Cheese is an absolute delight! Creamy, cheesy, and packed with flavor, it's comfort food at its finest.
Servings: 4 servings
Ingredients
- 1 cup water hot
- 1 cup raw cashews soaked if preferred
- 3 tablespoons nutritional yeast
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 8 ounces whole-grain macaroni elbows or other shell shape, egg-free
- 1 head broccoli cut into bite-sized florets
- to taste kosher salt and black pepper for seasoning
Instructions
- Step 1: Cook the Pasta - Begin by bringing a large pot of salted water to a boil. Add in your whole-grain macaroni elbows and cook according to the package instructions until al dente. With about 2-3 minutes left of cooking, add the broccoli florets to the pot.
- Step 2: Drain and Rinse - Once the pasta and broccoli are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside.
- Step 3: Blend the Sauce - In your high-speed blender, combine the hot water, raw cashews, nutritional yeast, chipotle chili powder, smoked paprika, kosher salt, garlic powder, and ground cumin. Blend on high until the mixture is completely smooth and creamy.
- Step 4: Combine Everything - In the same pot you used for the pasta, return the cooked macaroni and broccoli. Pour the creamy cheese sauce over the pasta and broccoli, stirring gently to combine. Heat on low for a few minutes, just until everything is warmed through.
- Step 5: Season and Serve - Taste your Vegan Mac and Cheese and adjust seasoning with kosher salt and black pepper as needed. Serve warm.
Equipment
- High-speed blender
- Large pot
- Colander
- Cooking spoon
- Measuring cups and spoons
Notes
- For creamier sauce, soak cashews longer.
- Use gluten-free pasta for a gluten-free option.
- Add extra chipotle for more heat.