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Vegan Mac and No Cheese
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cheesy baked macaroni with a hint of roasted red peppers and creamy cashews.
Ingredients:
  • 1 (8 ounce) package uncooked elbow macaroni
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 cup cashews
  • 0.33333298563957 cup lemon juice
  • 1.3333300352097 cups water
  • salt to taste
  • 0.33333298563957 cup canola oil
  • 4 ounces roasted red peppers, drained
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Instructions:
  • Preheat your oven to 350°F (175°C) to ensure the perfect cooking temperature.
  • Bring a large pot of salted water to a rolling boil, then add the macaroni. Cook for 8 to 10 minutes until al dente, then drain and transfer to a medium baking dish.
  • In a saucepan over medium heat, sauté onion in vegetable oil until golden and tender. Combine with cooked macaroni gently.
  • Combine cashews, lemon juice, water, and salt in a blender. Slowly incorporate canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until velvety. Fold the sauce into cooked macaroni and onions until fully coated.
  • Bake until lightly browned in a preheated oven for 45 minutes. Allow to cool for 10-15 minutes before serving.

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