Mac and Cheese

Vegan Mac and Cheese is just as quick to prepare as the boxed version! Tossed with a quick creamy sauce, everyone loves this dairy-free alternative. Recipe is from Detoxinista and serves 6-8. Consider adding some steamed broccoli to make the dish healthier and more colorful!

INGREDIENTS

• 1 1/2 cups raw cashews

• 3 tablespoons fresh lemon juice

• ¾ cup water

• 1 1/2 teaspoons fine sea salt

• 1/4 cup nutritional yeast

• 1/2 teaspoon chili powder

• 1/4 teaspoon garlic powder (or ½ clove garlic)

• 1/4 teaspoon turmeric

• pinch of cayenne pepper (optional)

• 1/2 teaspoon spicy brown mustard (optional)

• 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)

INSTRUCTIONS

1. Prepare the pasta according to package directions. Be sure to add a tablespoon of salt to the cooking water, so the noodles will be well seasoned.

2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again.

3. Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce, and adjust any seasoning to taste. Serve warm, with any toppings or add-ins you like, such as steamed broccoli. Enjoy!

Note: Leftovers can be stored in an airtight container in the fridge for up to 1 week. The mac and cheese will thicken when chilled, so you may need to add a splash of water when reheating it on the stove top, plus an extra sprinkle of salt.

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