20-Minute Mac and Cheese (Vegan)
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 (Servings)
-
Calories
480 kcal
-
Course
Main Course
-
Cuisine
Vegan
20-Minute Mac and Cheese (Vegan)
Description
The 20-Minute Mac and Cheese preparation begins by soaking cashews until soft, forming the creamy base when blended with lemon juice, garlic, nutritional yeast, turmeric for color, and chili powder for gentle heat. The sauce balances bright acidity and savory cheesy notes naturally, complemented by sea salt and black pepper.
Gluten-free shell pasta is cooked al dente, with some pasta water reserved to adjust sauce consistency for a smooth, creamy finish. Combining the blended sauce with pasta off the heat avoids overcooking and keeps a balanced texture. Optional vegan parmesan may be sprinkled during serving for additional flavor.
This dairy-free version offers a comforting, satisfying alternative to traditional Mac and Cheese, suited to various dietary needs.
Ingredients
- 1 ½ cups cashew nuts raw
- 8 ounces shell pasta (gluten-free as needed // we like Banza GF shells)
- 2 Tbsp lemon juice (~1/2 lemon as recipe is written)
- 2 Tbsp nutritional yeast
- 2 medium cloves garlic peeled
- 1/4 tsp Turmeric ground
- 1/2 tsp chili powder
- 1 tsp salt sea salt
- 1 healthy pinch black pepper
- 1/2-1 cup water from step 2, reserved pasta water
FOR SERVING optional
- vegan parmesan cheese
Instructions
- Place cashews in a heatproof bowl and cover with boiling water. Let soak for 15-20 minutes, until very soft. Drain and rinse the cashews and set aside.
- Meanwhile, bring a large pot of water to a boil and generously salt. Add the pasta, stir, and cook according to package instructions. Reserve 1 cup (240 ml) of pasta water (amount as original recipe is written // adjust if altering batch size), then drain and return the noodles to the pot, off of the heat.
- After soaking, transfer the cashews to a high-speed blender. Add the lemon juice, nutritional yeast, garlic, turmeric, chili powder, salt, pepper, and 1/2 cup (120 ml // amount as recipe is written // adjust if altering batch size) reserved pasta water. Blend until smooth. Add more pasta water if necessary to reach your desired consistency. Taste and adjust seasonings if needed, adding nutritional yeast for cheesiness, lemon juice for acidity/brightness, turmeric for more vibrant color, and salt to taste. It should be very flavorful!
- Pour the cheese sauce over the pasta and toss to coat. Add more pasta water as needed to coat the noodles.
- Serve immediately as is or garnish with vegan parmesan cheese (optional). Leftovers will keep in a sealed container up to 3-4 days. Reheat leftovers in the microwave or on the stovetop over medium-low heat until hot, adding a little plain unsweetened dairy-free milk (almond typically works best) to rehydrate as needed. Not freezer friendly.
Notes
- Nutrition estimates are based on gluten-free chickpea shells and exclude optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 480 | 24% |
| Carbohydrates | 49.5g | 17% |
| Protein | 24.2g | 48% |
| Fat | 25.1g | 39% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 3.9g | 23% |
| Monounsaturated Fat | 1.6g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 647mg | 27% |
| Potassium | 936mg | 20% |
| Fiber | 7.8g | 31% |
| Sugar | 5.1g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
