This Vegan Mac and Cheese is one of my favorite recipe, it’s so creamy and dedicates. The nutritional yeast give us great health benefits and with cashew we can enjoy the perfect Vegan Cheese taste.
Why we love Vegan Mac and Cheese
We love this recipe because it’s really easy to make and has such a great taste. Nutritional yeast in combination with cashew, lemon and spices give us just a perfect vegan cheese for Mac and Cheese.
Cashew
Cashews are one of my favorite nuts. They improve Vitality, protect eyes, improve blood. They are good for our teeth, gums and bring us energy. Cashew contains a lot of minerals, and they are a great source of protein as well.
Cashew health benefits
Ingredients for Vegan Mac and Cheese
Cashew – For this recipe, it is important to soaked cashew in water for at least 2-6 hours. I normally soaked nuts overnight and next day I can start cooked. They had a great health benefits, for instance boost our energy, protect eyes, improve Vitality and many others.
Lemon – Lemon is one of the other essential ingredients to add in the vegan cheese. It adds fresh and light taste.
Plant based milk – I used oat or almond milk. To make it more creamy, and it helps to combine all ingredients together.
Spices and Herbs – For spices used Salt, pepper, turmeric and chili.
Nutritional yeast – Nutritional yeast has a cheese taste and is popular in vegan cuisine to replace cheese and dairy products. Nutritional yeast is also a great source of vitamins and minerals. Is gluten/dairy/soy free.
Garlic – Used two to three cloves of garlic. Garlic brings a light spice in this vegan cheese.
Kamut Pasta – Used any pasta you like. Lately my favorite is kamut pasta is easy for me to digest, and it tastes like normal pasta.
Vegan Mac and Cheese
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 1 cup Cashew
- 1 large Lemon
- 1 cup Plant based milk
- Salt & Pepper
- 1/2 cup Nutritional yeast
- 3 medium Garlic
- 3 tbsp Turmeric
- 2 tbsp Chili
- 500 gram Kamut pasta
Instructions
- Soaked cashew for 3 hours or overnight.
- In sauce pot heat salt water, add kamut pasta and let cooked so long as adescription on packet say, around 10 -12 minutes.
- In food processor add cashew, lemon, milk, salt, pepper, garlic, turmericand chili. Mix well till everything combine and get creamy consistence. Ifneeded, add more milk.
- Combine vegan cheese with pasta and serve with some extra chili on top.
Nutrition
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