Ingredients
1 cup raw cashews, soaked for 4 hours
4 cups cooked elbow macaroni
1 cup unsweetened plant milk (almond, soy, or oat)
1/4 cup nutritional yeast
1/4 cup olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp mustard (dijon or yellow)
1 teaspoon garlic (minced or pressed)
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper
Soak cashews in water, then drain and pat dry
Boil elbow macaroni until al dente, drain, and set aside
In a blender, combine soaked cashews, plant milk, nutritional yeast, olive oil, lemon juice, mustard, garlic, onion powder, salt, and pepper. Blend until smooth and creamy
Mix the sauce with cooked macaroni
Transfer to a baking dish, sprinkle with extra nutritional yeast, and bake 20-25 minutes until golden and bubbling
Notes
Soak cashews thoroughly for a smooth texture
Add a small amount of water if needed while blending to achieve desired consistency
For chunky texture, add breadcrumbs before baking
Substitute plant milk with dairy-free alternatives like coconut or rice milk
Store leftovers refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g