VEGAN BOYFRIEND MAC & CHEESE

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu is lower in fat, while sunflower seeds are more budget-friendly.

nutritional yeast

💰Cheaper: regular yeast

Regular yeast can be used, but lacks the cheesy flavor.

plant-based milk

💰Cheaper: water

Water can be used in a pinch, though it will alter the creaminess.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier coating, while crushed crackers are often cheaper.

Boil water in a large pot and cook elbow macaroni until al dente, about 8-10 minutes.

Drain the macaroni and set aside.

Soak cashews in hot water for 15-20 minutes to soften.

Drain the cashews and place them in a blender with nutritional yeast, garlic powder, onion powder, turmeric, mustard, plant-based milk, olive oil, salt, and pepper.

Blend until smooth and creamy, adjusting consistency with more milk if needed.

Combine the macaroni and cheese sauce in a large mixing bowl, stirring well to coat the pasta.

Preheat the oven to 350°F (175°C).

Transfer the mac and cheese to a baking dish and smooth the top.

Sprinkle bread crumbs and paprika evenly over the top.

Bake for 20-25 minutes until golden and bubbly.

Remove from the oven and drizzle with lemon juice and fresh herbs before serving.

Cooking Techniques

Spice Level:

Allergens