Description
A creamy and delicious vegan mac and cheese that fits a paleo diet.
Ingredients
Scale
- 2 cups gluten-free pasta
- 1 cup cashews, soaked
- 1 cup nutritional yeast
- 1 cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions.
- Drain and rinse the soaked cashews.
- In a blender, combine cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until smooth and creamy.
- Pour the sauce over the cooked pasta and mix well.
- Serve warm.
Notes
- For extra flavor, add spices like paprika or smoked paprika.
- Store leftovers in the refrigerator for up to three days.
- This recipe is gluten-free and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: healthy vegan mac and cheese paleo recipe