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In recent years, the concept of comfort food has undergone a significant transformation, evolving to embrace the principles of plant-based diets that prioritize health, sustainability, and compassion. Vegan comfort food is no longer just a trend; it has become a lifestyle choice for many looking to enjoy their favorite dishes without the inclusion of animal products. Among these beloved classics, mac and cheese stands out as a quintessential comfort food, often associated with warmth, nostalgia, and indulgence.

Creamy Vegan Mac & Cheese

Discover the joy of guilt-free indulgence with Cheesy Bliss Vegan Mac & Cheese! This comforting dish transforms a classic into a plant-based delight, featuring creamy cashew sauce, nutritional yeast, and wholesome ingredients. Perfect for cozy nights or gatherings, this recipe delivers all the flavors you love without any dairy. Learn how to customize with veggies or proteins to make it your own while enjoying a delicious and nutritious meal.
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Ingredients
  

8 oz elbow macaroni (use gluten-free if desired)

1 cup raw cashews (soaked in water for 4 hours)

1/2 cup nutritional yeast

1/4 cup fresh lemon juice

1 clove garlic (finely minced)

1/2 tsp onion powder

1/2 tsp smoked paprika

1 tsp Dijon mustard

1/2 cup unsweetened plant-based milk (such as almond, soy, or oat)

Salt and freshly cracked black pepper to taste

1 cup steamed cauliflower florets (optional, for a thicker and creamier sauce)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.

    Prepare the Cashew Cream: After soaking for about 4 hours, drain the cashews. In a blender or food processor, combine the soaked cashews with nutritional yeast, lemon juice, minced garlic, onion powder, smoked paprika, Dijon mustard, and the plant-based milk. If using for added creaminess, incorporate the steamed cauliflower florets into the mixture.

      Blend Until Smooth: Blend the ingredients on high speed until the mixture is completely smooth and creamy. If you find the sauce is too thick, gradually add more plant-based milk—one tablespoon at a time—until you achieve your desired consistency.

        Combine Pasta and Sauce: In the same pot used for cooking the macaroni, return the drained elbow pasta. Pour the creamy cashew sauce over the pasta, and gently stir to thoroughly coat the macaroni with the sauce, ensuring an even distribution.

          Season: Sample the mac and cheese, then season it with salt and freshly cracked black pepper according to your taste preferences. Mix again to incorporate the seasoning.

            Serve: Spoon the rich and creamy vegan mac and cheese into bowls. If desired, sprinkle with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot, and savor your delightful, guilt-free indulgence!

              Prep Time | Total Time | Servings: 10 minutes | 25 minutes | Serves 4