Coconut Milk - Use full-fat, canned coconut milk here for best results.To get the most juice from your lemons, give them a firm roll on the countertop for 10-15 seconds before cutting. Once you taste the difference, I have a feeling you'll want to keep lemons in your crisper drawer at all times. Lemon Juice - While you might have a bottle of lemon juice on hand, I'm here to plead the case for using fresh citrus.Nutritional Yeast- Nutritional yeast is the darling of the vegan world because of its umami, cheese-like flavor.You can substitute macadamia nuts if you don't have cashews. Raw Unsalted Cashews - To make the sauce creamy.
That said, I'm not the shapes police! Feel free to swap in any other short noodle shape, subbing in gluten-free noodles when necessary.
Is creamy & delicious - just like the non-vegan versions.
This way I have some on hand anytime I'm in a cheesy mood. I like whipping up big batches of this cashew mac and cheese for myself and using it throughout the week. More amazing vegan macaroni and cheese recipes.Other Ways to Use This Cheesy Cashew Sauce.Oh, and this creamy mac and cheese beats the boxed brands by a mile! Jump to: It's barely more work but is so much better tasting (and better for you).ĭon't get me wrong, I still love my store-bought boxed vegan mac and cheese every once in a while, but now I prefer to eat whole foods as much as possible. While you could definitely reach for a box of vegan mac and cheese made with powder, I suggest giving this "from scratch" recipe a try. I swear it's so good, you won't even miss the dairy! If you, like me, like to reach for creamy, "cheesy" carbs when you want a little comfort, you're going to love this vegan mac and cheese.