Description
A creamy and delicious vegan mac and cheese that fits a paleo diet.
Ingredients
Scale
- 8 oz gluten-free elbow pasta
- 1 cup cashews, soaked for 4 hours
- 1/2 cup nutritional yeast
- 1 cup almond milk
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- Pepper to taste
Instructions
- Cook the gluten-free pasta according to package instructions.
- In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until smooth and creamy.
- Drain the pasta and return it to the pot.
- Add the cheese sauce to the pasta and stir well.
- Serve warm and enjoy your meal.
Notes
- Adjust seasonings to your taste.
- For extra creaminess, add more almond milk.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy vegan mac and cheese paleo recipe