Vegan Mac and Cheese

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, usually 8-10 minutes. Drain and set aside, but do not rinse.
2. Prepare the cashew base
   Drain the soaked cashews and add them to a high-speed blender with the almond milk, nutritional yeast, tapioca starch, olive oil, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, and Dijon mustard. Blend on high until completely smooth and creamy, about 2 minutes.
3. Cook the cheese sauce
   Pour the cashew mixture into a large saucepan and heat over medium heat. Stir continuously as the sauce heats up and begins to thicken, about 5-7 minutes. The tapioca starch will activate with heat, creating a stretchy, cheese-like consistency.
4. Season to taste
   Once the sauce has thickened to your desired consistency, season with salt and pepper to taste. If the sauce becomes too thick, add a splash more almond milk to thin it out.
5. Combine and serve
   Add the cooked pasta to the cheese sauce and stir gently to coat evenly. Cook for an additional 1-2 minutes to allow the pasta to absorb some of the sauce. Remove from heat and let stand for 5 minutes before serving, as the sauce will continue to thicken.
6. Optional garnishes
   Sprinkle with additional nutritional yeast, smoked paprika, or fresh herbs like parsley or chives before serving. For a crispy topping, transfer to a baking dish, top with breadcrumbs mixed with a little olive oil, and broil for 2-3 minutes until golden.