Ingredients:

  • 1 pound elbow macaroni
  • 1 cup raw cashews, soaked for 2-4 hours
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 2 cups water

Instructions:

  1. Cook the elbow macaroni according to package directions. Drain and set aside.
  2. Drain and rinse the soaked cashews.
  3. Add the cashews, nutritional yeast, olive oil, lemon juice, garlic, Dijon mustard, salt, paprika, turmeric, black pepper, and water to a blender.
  4. Blend the ingredients until smooth and creamy.
  5. Pour the sauce over the cooked macaroni and stir to combine.
  6. Serve immediately.

Optional: You can also add some steamed vegetables like broccoli or cauliflower to the mac and cheese for extra nutrition and flavor.