The Best Vegan Mac and Cheese
Thanks to our creamy cashew queso, you can dive into a delicious bowl of our indulgent mac and "cheese" even on a plant-based diet!
Servings: 4 people
Calories: 435kcal
Ingredients
Cashew Queso
- 1 cup water hot
- 1 cup cashews raw
- 3 tablespoons nutritional yeast
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Mac and Cheese
- 8 ounces whole-grain macaroni elbows or other shell shape, packaged, egg-free
- 1 head of broccoli cut into bite-sized florets
- kosher salt and black pepper to taste
Instructions
Cashew Queso
- To make the cashew queso, combine the ingredients in a blender. Blend until smooth, adding additional water as needed to create sauce thin enough to coat the pasta. If you accidentally add too much water and the sauce becomes too thin, add additional cashews.
Mac and Cheese
- To make the mac and cheese, bring a large pot of salted water to a boil. Cook the macaroni according to the package directions. Add the broccoli during the last two minutes of cook time.
- When the macaroni is tender, drain and discard the cooking water. Return the pasta and broccoli florets to the pot and stir in the cashew queso.
- Season with salt and pepper, to taste, and serve immediately.
Nutrition
Serving: 0.5cup | Calories: 435kcal | Carbohydrates: 62g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Sodium: 354mg | Potassium: 815mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1218IU | Vitamin C: 136mg | Calcium: 83mg | Iron: 4mg |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13