Our vegan mac and cheese recipe is creamy, cheesy and dairy-free! It cooks in 30 minutes and is every bit as comforting as the traditional version.

Ingredients

• 2 cups raw cashews
• 16 ounces uncooked elbow macaroni
• 1-1/2 cups water
• 1/3 cup nutritional yeast
• 2 teaspoons lemon juice
• 2 teaspoons salt
• 2 teaspoons onion powder
• 1-1/2 teaspoons paprika
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Directions

1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
2. Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed.
3. Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.