![](http://yummlyrecipes.us/wp-content/uploads/2024/01/419213360_382444300996582_1826900651493388210_n.jpg)
vegan Old Fashioned Mac and Cheese
Ingredients:
- 8 oz (about 2 cups) elbow macaroni or your favorite pasta
- 1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight
- 1 1/2 cups water
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups unsweetened non-dairy milk (such as almond, soy, or oat milk)
- 2 cups vegan cheddar cheese, shredded (plus extra for topping)
- Bread crumbs for topping (optional)
Instructions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Set aside.
- In a large pot, melt the vegan butter over medium heat. Add the flour and whisk constantly for 2-3 minutes to make a roux.
- Gradually add the non-dairy milk to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
- Add the cashew cream mixture and continue to whisk until well combined and creamy.
- Stir in the vegan cheddar cheese until melted and smooth.
- Add the cooked pasta to the cheese sauce, stirring to coat evenly.
- Preheat your oven broiler.
- Transfer the mac and cheese to a baking dish. If desired, sprinkle extra vegan cheddar cheese on top and add a layer of breadcrumbs for a crunchy topping.
- Place the baking dish under the broiler for 2-3 minutes or until the top is golden and bubbly.
- Remove from the oven, let it cool slightly, and then serve.