Name: Easy Vegan Mac and Cheese Recipe
Ingredients: Pasta: 1 lb (16 oz / 450g) Elbow Macaroni (or your favorite pasta shape – shells, rotini, or penne work well); For the Creamy Cashew Sauce: 1.5 cups (approx. 200g) Raw Cashews, soaked (see instructions for soaking options); 1.5 cups (360ml) Fresh Water (use the cashew soaking water for extra creaminess if desired, or fresh water for a milder flavour); 1/2 cup (30g) Nutritional Yeast (this is key for the cheesy flavour – do not skip!); 2 tablespoons (30ml) Fresh Lemon Juice (adds brightness and tang); 1 tablespoon (15ml) Dijon Mustard (adds depth and complexity); 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Salt (adjust to taste – start with less if your cashews are salted); 1/4 teaspoon Black Pepper, freshly ground; Optional: 1/4 teaspoon Turmeric (primarily for a more golden yellow colour); Optional: 1/2 teaspoon Smoked Paprika (for a smoky depth); For Finishing (Optional): Vegan Butter or Olive Oil (1-2 tablespoons, for extra richness); Fresh Parsley, chopped (for garnish); Extra Black Pepper; Vegan Parmesan alternative (sprinkled on top); Toasted Breadcrumbs (for a baked version)

Ingredients

Scale

Pasta:
- 1 lb (16 oz / 450g) Elbow Macaroni (or your favorite pasta shape – shells, rotini, or penne work well)

For the Creamy Cashew Sauce:
- 1.5 cups (approx. 200g) Raw Cashews, soaked (see instructions for soaking options)
- 1.5 cups (360ml) Fresh Water (use the cashew soaking water for extra creaminess if desired, or fresh water for a milder flavour)
- 1/2 cup (30g) Nutritional Yeast (this is key for the cheesy flavour – do not skip!)
- 2 tablespoons (30ml) Fresh Lemon Juice (adds brightness and tang)
- 1 tablespoon (15ml) Dijon Mustard (adds depth and complexity)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt (adjust to taste – start with less if your cashews are salted)
- 1/4 teaspoon Black Pepper, freshly ground
- Optional: 1/4 teaspoon Turmeric (primarily for a more golden yellow colour)
- Optional: 1/2 teaspoon Smoked Paprika (for a smoky depth)

For Finishing (Optional):
- Vegan Butter or Olive Oil (1-2 tablespoons, for extra richness)
- Fresh Parsley, chopped (for garnish)
- Extra Black Pepper
- Vegan Parmesan alternative (sprinkled on top)
- Toasted Breadcrumbs (for a baked version)

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Instructions

Soak the Cashews: This step is crucial for achieving a silky smooth sauce. You have two main options:
- Quick Soak: Place the raw cashews in a heatproof bowl. Cover them completely with boiling water. Let them soak for at least 15-20 minutes. Drain and rinse well.
- Overnight Soak: Place the raw cashews in a bowl and cover them with plenty of cold water. Let them soak at room temperature for at least 4 hours, or preferably overnight in the refrigerator. Drain and rinse well. (This method often yields the creamiest results).

Cook the Pasta: While the cashews are soaking (if using the quick method) or just before blending the sauce, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). It’s important not to overcook the pasta, as it will continue to absorb liquid from the sauce.

Reserve Pasta Water & Drain: Before draining the pasta, carefully reserve about 1 cup (240ml) of the starchy pasta water. This water is liquid gold and can be used later to adjust the sauce consistency if needed. Drain the pasta thoroughly using a colander and return it to the warm pot (off the heat). You can toss it with a teaspoon of olive oil or vegan butter to prevent sticking if desired.

Prepare the Cheese Sauce: Add the drained and rinsed soaked cashews to a high-speed blender. Add the 1.5 cups of fresh water (or reserved soaking water), nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional turmeric and/or smoked paprika.

Blend Until Smooth: Secure the lid on the blender. Start blending on a low speed, gradually increasing to high. Blend for 1-3 minutes, or until the sauce is completely smooth, creamy, and lump-free. You may need to stop and scrape down the sides of the blender jug once or twice to ensure everything is incorporated. The power of your blender will affect the blending time – aim for absolute smoothness.

Combine Sauce and Pasta: Pour the creamy cashew cheese sauce directly over the cooked pasta in the pot. Stir gently but thoroughly to ensure every piece of pasta is coated in the luscious sauce.

Adjust Consistency (If Needed): Check the consistency of the mac and cheese. If it seems too thick for your liking, add a splash of the reserved starchy pasta water, a tablespoon at a time, stirring until you reach your desired creaminess. The sauce will thicken slightly as it sits and cools.

Warm Through (Optional): If the pasta has cooled down significantly, you can place the pot back over low heat for 1-2 minutes, stirring constantly, just to warm everything through. Be careful not to scorch the bottom. Alternatively, adding the hot sauce directly to the hot, just-drained pasta is usually sufficient.

Serve Immediately: Taste and adjust seasoning if necessary (more salt, pepper, or even a pinch more nutritional yeast). Serve the vegan mac and cheese hot, garnished with fresh parsley, extra black pepper, or a sprinkle of vegan Parmesan if desired.