Vegan Mac & Cheese (Creamy Cashew Sauce)

Serves 4Prep 20 minCook 15 minTotal 35 min

Ingredients

• 300 g elbow macaroni or other short pasta
• 150 g raw unsalted cashews
• 120 ml unsweetened plant milk, plus more as needed
• 35 g nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1½ teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon sweet paprika
• ¼ teaspoon ground turmeric, optional
• ½ teaspoon fine salt, plus more for the pasta water
• ¼ teaspoon black pepper
• 120 ml reserved pasta water, as needed

Method

1. Soak the cashews. Place the cashews in a heatproof bowl. Cover them with boiling water and leave for 10 to 15 minutes. Drain and rinse well. If you have more time, soak them in room-temperature water for 2 to 4 hours.
2. Cook the pasta. Bring a large pot of water to a boil. Add a generous pinch of salt. Cook the macaroni according to the packet instructions until just al dente.
3. Reserve the pasta water. Before draining the pasta, scoop out 120 ml of the cooking water. Drain the pasta and return it to the warm pot.
4. Blend the sauce. Add the drained cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, onion powder, garlic powder, paprika, turmeric, salt, and black pepper to a blender.
5. Blend until smooth. Start on a low speed and increase to high. Blend until the sauce is completely smooth and creamy. Scrape down the sides if needed. Add a splash more plant milk if the blender needs help.
6. Warm the sauce. Pour the sauce into a small saucepan. Warm it over low heat for 2 to 3 minutes, stirring often. Do not let it boil. The sauce will thicken as it heats.
7. Combine with the pasta. Pour the warm sauce over the cooked macaroni. Stir until every piece is coated. Add a little reserved pasta water if the sauce is too thick.
8. Taste and serve. Taste the vegan mac and cheese. Add more salt, lemon juice, nutritional yeast, or black pepper if needed. Serve straight away.