The Creamiest Vegan Mac and Cheese Recipe | Cooking Gooder

Welcome back to Cooking Gooder! Today, we’re transforming the ultimate comfort food into a creamy, dreamy, and completely vegan delight—Mac and Cheese! 🍽️🌱

In this video, I’ll show you how to make the creamiest vegan mac and cheese using simple, wholesome ingredients. Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to satisfy your cheesy cravings without any dairy.

Ingredients:

1 pound of elbow macaroni
1 cup of raw cashews, soaked in hot water for at least 30 minutes
1 large potato, peeled and diced
1 large carrot, peeled and diced
1/4 cup of nutritional yeast
2 tablespoons of lemon juice
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of mustard powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of turmeric
1/4 cup of olive oil
Salt and pepper to taste
1 cup of plant-based milk (we’re using almond milk)
Instructions:

Cook the elbow macaroni according to package instructions.
In a blender, combine soaked cashews, cooked potato, and carrot.
Add nutritional yeast, lemon juice, garlic powder, onion powder, mustard powder, smoked paprika, turmeric, olive oil, and plant-based milk.
Blend until smooth and creamy. Adjust consistency with more plant-based milk if needed.
Drain the pasta and return it to the pot.
Pour the cheese sauce over the pasta and stir until well-coated.
Serve immediately, or transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 15 minutes until golden and crispy.
This vegan mac and cheese is perfect for a quick weeknight dinner or a comforting meal anytime. Give it a try, and let me know what you think in the comments below!

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hi everyone welcome back to cooking good her if you’re new here don’t forget to hit that subscribe button and ring the bells so you never miss a delicious recipe today we’re diving into the ultimate comfort food mac and cheese but we’re keeping it vegan and oh so creamy let’s get started for our vegan mac and cheese you’ll need 1 lb of elbow macaroni one cup of raw cashews soaked in hot water for at least 30 minutes one large potato peeled and diced one large carrot peeled and diced 1/4 cup of nutritional yeast 2 tbsp of lemon juice 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of mustard powder half teaspoon of smoked paprika half teaspoon of turmeric 1/4 cup of olive oil salt and pepper to taste 1 cup of plant-based milk we’re using almond milk first let’s cook our elbow macaroni AC according to the package Instructions make sure to Salt your water for extra flavor while that’s cooking we’ll prepare our creamy cheese sauce in a blender add the soaked cashews cooked potato and carrot these veggies will give our sauce that perfect creamy texture and cheesy color next add the nutritional yeast this is our secret ingredient for that cheesy Flavor now we’ll add the lemon juice garlic powder onion powder mustard powder SM smoked paprika and turmeric these spices are going to take our sauce to the next level don’t forget the olive oil and plant-based milk to help everything blend smoothly add salt and pepper to taste blend everything until it’s super smooth and creamy if the sauce is too thick you can add a bit more plant-based milk until you get the desired consistency our pasta is ready so let’s drain it and return it to the pot HST pour that Lush cheese sauce over the pasta and give it a good stir until every piece of macaroni is coated in creamy goodness look at that you can serve it just like this or for an extra treat transfer it to a baking dish sprinkle some breadcrumbs on top and bake it at 350° 175°c for about 15 minutes until it’s golden and crispy on top and there you have it vegan mac and cheese that’s so creamy cheesy and comforting you won’t even miss the dairy M this is absolutely delicious thanks for joining me today on cooking gooda if you enjoyed this recipe give it a thumbs up leave a comment below and share it with your friends don’t forget to subscribe for more cooking and baking Adventures see you next time and Happy cooking