Creamy Vegan Mac and Cheese
Just five simple ingredients and this comfort food classic is ready to serve in under 30 minutes!
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Servings: 4
Calories: 423kcal
Ingredients
- 1½ cups elbow macaroni
- 1½ cup + 2 tablespoons water divided
- ½ cup raw cashews
- 1 cup vegan chicken-style broth
- 6 ounces vegan mozzarella cheese shredded
Instructions
- Prepare elbow macaroni according to package directions. Drain and set aside.
- Into a small saucepan, add 1 cup water and cashews. Bring to a boil and cook 8 minutes. Remove from heat and drain.
- Into a food processor or blender, add the remaining ½ cup + 2 tablespoons water. Blend on high until consistency is smooth.
- Into the pot used for the pasta, add cashew mixture, chicken-style broth, and cheese. Heat over medium heat until cheese is melted.
- Fold in cooked elbow macaroni and serve warm.
Nutrition
Calories: 423kcal | Carbohydrates: 55g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 224mg | Fiber: 4g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg
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