This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be:
My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least!
Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them.
This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular!
- 2 cups dried mac and cheese (or one pack) - I use rice pasta to make it GF or lentil pasta to make it grain free
- 1 cup cashews
- 1/2 cup nutritional yeast
- 2-3 cloves garlic
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp dried chilli flakes
- 1/2 cumin powder
- 1/4 tsp pepper
- 1/3 cup almond milk
- 1/3 cup olive oil (makes it creamy)
- freshly squeezed lemon juice, to taste
- Cook pasta according to directions, set aside.
- Soak cashews in warm water for about 10 minutes.
- Throw all the ingredients into your high powered blender (I used my blendtec) or food processor and blend away!
- Add more almond milk if it's not creamy enough.
- Add freshly squeezed lemon juice, to taste.
- Pour the "cheese" over your pasta and mix well.
- Garnish with chopped cilantro / green onion, optional.
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