I'm a huge mac and cheese fan. It took me 20 years to find a delicious way to make vegan mac and cheese. The first recipe is one that I make for dinner, because it's a little more involved (see that here). But I have another one (below) that I use to make a quick vegan mac and cheese side dish, for lunch, or to put in the kid's lunches. They love it! I am not a fan of vegan mac and cheese made with nutritional yeast, so this recipe doesn't have it. It's super easy - only four ingredients, and it takes about 15 minutes to make. It's that simple!
Easy 4-Ingredient Vegan Mac and Cheese Recipe
What you need:
1 box pasta (I usually use elbows or small shells), cooked and drained
1 bag shredded cheddar vegan cheese (I use Follow Your Heart or Daiya)
1 cup of vegetable broth
1/3 cup cashews and water to cover them (The cashews can be roasted, lightly salted, unsalted, raw, it doesn't matter. It will all taste the same, so use what you like and/or what you have on hand)
What do do:
Prepare the pasta according to the box instructions. Meanwhile, take the 1/3 cup of cashews and put them in a blender. Cover them with water (enough water that it has covered all the cashews). Blend the cashews and water until smooth. Take a saucepan and add the whole bag of shredded cheddar vegan cheese, cashew sauce, and vegetable broth. Over a low heat, melt it all together. Continue to stir it frequently so that it doesn't stick or burn. Once it's all melted through, mix it into the pasta. Serve it up and enjoy!
This easy 4-ingredient vegan mac and cheese is creamy, delicious, and super easy to make. It's been a hit with my family for several years now. Leftovers can be put in the refrigerator and heated up in the microwave. This is a great vegan mac and cheese recipe, I hope you agree! This is an easy vegan mac and cheese recipe that I use when my kids want mac and cheese for lunch. They love it!