Are you ready to indulge in a creamy, dreamy bowl of mac and cheese that’s not only delicious but also vegan-friendly? Say goodbye to the boxed stuff and hello to a homemade delight that will have your taste buds dancing! With just a handful of wholesome ingredients and a mere 30 minutes of your time, you can whip up a comforting dish that’s perfect for any occasion. Whether you’re a vegan veteran or simply looking to explore plant-based options, this Homemade Boxed Mac Cheese is sure to impress. Let’s dive into this simple yet scrumptious recipe that will leave you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups elbow macaroni
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Salt to taste
- 2 cups vegetable broth
Instructions
- Begin by soaking 1 cup of cashews in water for at least 2 hours. If you're short on time, you can soak them in hot water for about 30 minutes to soften them quickly.
- In a large pot, bring 4 cups of water to a boil. Add 2 cups of elbow macaroni and a pinch of salt. Cook the macaroni according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the macaroni is cooking, drain and rinse the soaked cashews. Place them in a blender or food processor.
- Add 2 cups of vegetable broth, 1/4 cup of nutritional yeast, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of smoked paprika, and salt to taste into the blender with the cashews.
- Blend the mixture on high until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.
- Once the macaroni is cooked, drain it and return it to the pot over low heat. Pour the cashew cheese sauce over the macaroni and stir well to combine, ensuring all the pasta is coated with the sauce.
- Cook the macaroni and cheese on low heat for an additional 2-3 minutes, stirring frequently until heated through. Taste and adjust seasoning with more salt or spices if needed.
- Remove from heat and serve immediately. For an extra touch, you can sprinkle some additional nutritional yeast or smoked paprika on top before serving.
- Enjoy your homemade boxed mac and cheese, vegan style!
Tips
- Soaking Cashews: For the best creamy texture, soak your cashews for at least 2 hours. If you’re in a hurry, hot water works wonders—just soak for about 30 minutes!
- Perfect Pasta: Keep an eye on your elbow macaroni while it cooks. Aim for al dente for that perfect bite and remember to stir occasionally to prevent sticking.
- Blend It Right: When blending your cashew cheese sauce, ensure it’s smooth and creamy. If it’s too thick, gradually add more vegetable broth until you reach your desired consistency.
- Flavor Boost: Don’t be shy with the spices! Taste your sauce before mixing it with the pasta and adjust the seasoning as needed. A little extra smoked paprika can elevate the flavor!
- Serving Suggestions: For an extra touch of flavor and presentation, sprinkle some nutritional yeast or smoked paprika on top before serving. It adds a nice visual appeal and a burst of taste!
- Leftover Love: If you have leftovers, store them in an airtight container in the fridge. Reheat gently on the stove, adding a splash of vegetable broth to restore creaminess.Enjoy your cooking adventure with this delightful vegan mac and cheese recipe!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
