Vegan Mac and Cheese
Being vegan and gluten free, this was a dish I thought I’d have to bid farewell. As it turns out, this delightfully tasty alternative to melted cheese is so good you’ll want to make a big enough batch so you can enjoy plenty of leftovers. It’s the perfect combination of creamy, chewy, and crispy with nutritional yeast for vital B vitamins. Simply delicious!
1 Package Gluten Free Macaroni
1½ Cup Soaked Cashews
1 Cup Cashew Milk
1 tbsp Apple Cider Vinegar
4 tbsp Nutritional Yeast
Salt and Pepper
Cook the macaroni according to instructions on the package.
Blend the remaining ingredients in a food processor until creamy.
Drain the pasta and toss with the cashew sauce.
For a crispy surface, place the mac and cheese in a baking dish and top with crushed raw cashews. Broil for a couple of minutes until the topping turns golden brown.