With a velvety vegan cheese sauce that's ready in just a few minutes, this stovetop vegan mac and cheese recipe is a weeknight winner! Mimicking the flavor and look of traditional mac and cheese, it's an irresistible vegan macaroni that everyone will love!
Soak: Soak 2 cups cashews hot water for 10 minutes (if you don't have a strong blender, soak them for longer - up to 24 hours). When finished, drain water.
Blend: In a blender, combine 2 cups cashews, ½ cup nutritional yeast, ½ tsp salt, ¼ tsp each onion powder and turmeric, 1 Tbsp apple cider vinegar, 1 tsp dijon mustard, 2 cloves garlic, and 1 cup water until smooth.
Cook: Cook 16 oz uncooked elbow macaroni according to instructions on package.
Serve: Stir together cooked macaroni and vegan cheese sauce. Serve immediately.
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Notes
Does not store well! The vegan cheese sauce soaks into the noodles when stored. This recipe is best served right away.