Are you ready to indulge in a creamy, dreamy dish that’s not only delicious but also completely vegan? Say hello to Spicy Vegan Mac and Cheese! This mouthwatering recipe will tantalize your taste buds while keeping things plant-based, making it the perfect comfort food for everyone. With just a handful of wholesome ingredients and a quick 30-minute preparation, you’ll be savoring a bowl of this cheesy goodness in no time. Trust us, once you take that first bite, you’ll be hooked!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 cup almond milk
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- Salt to taste
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will help them blend smoothly into a creamy sauce.
- Once the cashews are soaked, drain and rinse them under cold water. Set them aside.
- In a large pot, bring water to a boil and add a generous pinch of salt. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cheese sauce. In a blender, combine the soaked cashews, nutritional yeast, almond milk, cayenne pepper, garlic powder, and a pinch of salt. Blend on high until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well blended.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the macaroni and return it to the pot.
- Pour the cashew cheese sauce over the drained macaroni in the pot. Stir well to combine, adding reserved pasta water a little at a time to achieve your desired creaminess.
- Heat the macaroni and cheese over low heat for a few minutes, stirring continuously until warmed through. Taste and adjust seasoning with more salt or cayenne pepper if desired.
- Once heated, remove from the heat and serve immediately. Garnish with additional cayenne pepper or nutritional yeast if desired. Enjoy your spicy vegan mac and cheese!
Tips
- Soak Your Cashews: For the best results, soak your cashews for at least 2 hours or overnight. This step is crucial for achieving that silky-smooth cheese sauce.
- Cook the Pasta Al Dente: Make sure to cook your elbow macaroni until al dente. This will give your dish the perfect texture and prevent it from becoming mushy when mixed with the sauce.
- Adjust the Spice Level: If you love a good kick, feel free to increase the cayenne pepper. Alternatively, if you prefer a milder flavor, start with less and add more gradually.
- Reserve Pasta Water: Don’t forget to save some pasta water before draining! This starchy water is perfect for adjusting the consistency of your cheese sauce.
- Blend Thoroughly: Ensure your cheese sauce is blended until completely smooth. This will help create a creamy texture that coats the pasta beautifully.
- Garnish for Extra Flavor: Consider garnishing your dish with additional cayenne pepper or a sprinkle of nutritional yeast before serving for an extra burst of flavor.
- Serve Immediately: This dish is best enjoyed fresh and warm, so serve it right after cooking for the ultimate experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
