This mac and cheese starts with cooking the noodles. Any type of noodle will work, but shell-shaped is our top choice because the shells hold the sauce like they’re little spoonfuls. Yum! The noodles can be wheat-based, gluten-free, or even legume-based (like Banza) for extra protein and fiber. When cooking the pasta, make sure to reserve some of the pasta water because it will be used to make the sauce! The 8-ingredient sauce is creamy, cashew-based, and full of flavor from nutritional yeast, lemon juice, garlic, turmeric, chili powder, salt, and pepper. The pasta water thins it out while also contributing flavor. Once blended up, the sauce lathers the noodles for a seriously dreamy, reminiscent-of-childhood bowl of goodness. An optional sprinkle of vegan parmesan cheese takes it to the next, next level! We hope you LOVE this vegan mac and cheese! It’s:CreamyCheesyQuick & easyComfortingBalanced& SO delicious! Enjoy as an entrée or side anytime you’ve had a rough day or are craving something comforting yet nourishing! It would be especially delicious paired with our 1-Pot BBQ Baked Beans, Vegan Sloppy Joes, Easy Vegan Coleslaw, and/or Creamy Vegan Broccoli Salad (Mayo-Free!).
More Easy, Cheesy Vegan Recipes
The BEST Vegan Grilled Cheese Sandwich Easy Vegan Cheddar Cheese (Spread & Sauce!) Cheesy Broccoli Hashbrown Bake (Oil-Free) Spaghetti Squash Pasta with Garlicky Alfredo Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
