This is it…How to make the world’s best homemade vegan mac and cheese without spending hours in the kitchen even if you’re not a top notch cook!
Ok Planti-Ful People!
I have spent months trying out, eating and crying over mac and cheese recipes.
A rainy cold day calls for mac and cheese. A sad day in the family calls for mac and cheese. A day of hiking and needing something heavy calls for mac and cheese. Leftover chilli calls for mac and cheese…true comfort food!
What mac and cheese should not be is a pain in the butt. It all started with a box and pack of processed powdered cheese. So why should you be roasting, blending and shopping all day for this recipe. You Shouldn’t!
On the day I perfected this recipe, I started at 4:15 pm. I made the noodles, sauce, homemade breadcrumbs and green beans all in 28 minutes. Dinner was made way too early. IMAGINE that.
So here you go…It’s your turn to make a quick dinner!
This recipe was good for two adults and two kids, so you may want to double it!
- ½ cup cashews – soaked for one hour (or just do it before you leave the house for work…let’s make it EASY!)
- 2 Tbsp of tomato sauce or pizza sauce
- 2 Tbsp nutritional yeast (“nooch”)
- 3 Tbsp lemon juice (the real stuff, please)
- 4 Tbsp water
- 1 tsp salt
- ½ tsp turmeric
- Pepper to taste
- 1 package of noodles of your choice (it’s always elbow and gluten free around here)
- ½ cup of breadcrumbs, if you so desire. I crumble two pieces of bread and dry fry with some salt and herbs.
- Optional toppings: thinly sliced scallions, vegan un-bacon bits, dried or fresh chives
- Boil noodles as directed
- In a blender combine all ingredients (except for noodles and breadcrumbs) and blend until really smooth. You can add extra water – a teaspoon at a time for desired thickness.
- Do not rinse noodles. Put in your serving dish and mix with sauce.
- Top as desired.
- If you want to you can place in the oven before serving. If that is the case, make the sauce a bit thinner as it will thicken in the oven.
~ Plant Trainers