Vegan Macaroni with Soy Cheeze
Indulge in the ultimate comfort food with this creamy and satisfying Vegan Macaroni with Soy Cheeze! Featuring a velvety sauce made from blended cashews, nutritional yeast, and unsweetened soy milk, this dairy-free twist on classic mac and cheese is rich, cheesy, and completely plant-based. With a hint of garlic, onion, paprika, and turmeric for added depth and color, the flavors harmonize beautifully in every bite. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or meal prepping. It’s also packed with wholesome ingredients, making it a nutritious choice that doesn’t compromise on taste. Serve this crowd-pleaser warm and garnish with a sprinkle of paprika or cracked black pepper for a gourmet finish!
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Recipe Information
Ingredients
- 300 grams Elbow macaroni (or other pasta of choice)
- 2 cups Unsweetened soy milk
- 1 cup Nutritional yeast
- 1 cup Raw cashews
- 2 tablespoons Soy sauce
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 cup Water
Instructions
Start by preparing the cashews for the sauce. If possible, soak the cashews in hot water for at least 15 minutes to soften them. Drain before use.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.
While the pasta is cooking, prepare the soy cheeze sauce. In a blender, combine the soaked and drained cashews, unsweetened soy milk, nutritional yeast, soy sauce, lemon juice, garlic powder, onion powder, paprika, turmeric, salt, ground black pepper, olive oil, and water.
Blend the mixture on high speed until it becomes completely smooth and creamy. Taste the sauce and adjust the seasoning if needed.
Pour the blended sauce into a medium-sized saucepan. Heat over medium heat, stirring frequently, until the sauce thickens slightly and is hot (about 5–7 minutes). Be careful not to let it burn or stick to the bottom of the pan.
Once the sauce is ready, mix it with the drained macaroni in a large mixing bowl or directly in the saucepan. Stir until the pasta is evenly coated in the soy cheeze sauce.
Serve the vegan macaroni with soy cheeze immediately while it's warm. Optionally, garnish with a pinch of paprika or freshly ground black pepper for extra flavor.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 18.2 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 746 mg | 57% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
