Vegan Mac and Cheese with Nutritional Yeast

Ingredients

• 1 pound Macaroni Pasta
• 1 cup Raw Cashews
• 1/2 cup Nutritional Yeast
• 2 tablespoons Tapioca Starch
• 1 tablespoon Lemon Juice
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1 1/2 cups Water

Instructions

1. 1Fill a large heavy-bottomed pot with water and add 1 teaspoon of salt. Bring the water to a rolling boil over high heat. Add the 1 pound of macaroni pasta and cook for 8-10 minutes, or until tender but still firm to the bite. While the pasta cooks, place the 1 cup of raw cashews in a heatproof bowl and cover them with very hot water. Let them soak for 10 minutes to soften.
2. 2Drain the softened 1 cup of raw cashews. Add the drained cashews to a blender along with the 1/2 cup of nutritional yeast, 2 tablespoons of tapioca starch, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of salt. Add the 1 1/2 cups of water.
3. 3Blend the ingredients in the blender on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy, with no gritty texture from the cashews. Scrape down the sides of the blender if needed to ensure everything is incorporated.
4. 4Once the 1 pound of macaroni pasta is cooked, drain it thoroughly. Return the drained pasta to the now empty large heavy-bottomed pot.
5. 5Pour the smooth cashew cheese sauce from the blender over the drained pasta in the pot. Stir well to coat all the pasta evenly with the sauce.
6. 6Place the pot over low heat. Cook for 3-5 minutes, stirring constantly with a spoon or spatula. The sauce will begin to thicken as it heats. Continue stirring until the sauce is thick enough to coat the back of the spoon and has a creamy consistency. Do not let it boil.
7. 7Serve the vegan mac and cheese immediately while it is hot and creamy.

Substitutions

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