Recipe Instructions:
Ingredients :
12 oz (340 grams) elbow macaroni or pasta of your choice
1 cup raw cashews, soaked in water for at least 2 hours (or boiled for 10 minutes, about 150 grams)
1 cup unsweetened almond milk (240 ml)
1/4 cup nutritional yeast (25 grams)
2 tablespoons lemon juice (30 ml)
1 teaspoon garlic powder (3 grams)
1 teaspoon onion powder (3 grams)
1/2 teaspoon mustard powder (optional, 1 gram)
Salt and pepper to taste
Chopped fresh parsley or paprika for garnish (optional)
Instructions:
o Cook the pasta according to package instructions until al dente. Drain and set aside.
o In a blender, combine soaked and drained cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, mustard powder (if using), salt, and pepper. Blend until smooth and creamy.
o Pour the cheese sauce over the cooked pasta. Stir well to coat evenly.
o Serve the Vegan Mac and Cheese warm, garnished with chopped parsley or a sprinkle of paprika if desired.
