Creamy Vegan Mac and Cheese You'll Make Every Year by Katie Winter Richardson Vegan Recipes

Ingredients

• 2 cups Large Elbow Macaroni
• 1 cup Raw Cashews, soaked
• 1/4 cup Nutritional Yeast
• 1 tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Diced Pimento Peppers (Picante Peppers)
• 2 cups Water (for blending)
• 2 cups Corn Flakes
• 2 tbsp Butter (melted)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
2. While the pasta cooks, prepare the cashew cheese sauce. Combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, black pepper, and diced pimento peppers in a high-powered blender.
3. Add 2 cups of water to the blender. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth and creamy, scraping down the sides as needed.
4. Cook the corn flake topping. In a bowl, combine the corn flakes and melted butter, tossing to coat evenly. Spread in a single layer on a baking sheet.
5. Toast the corn flake topping in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning.
6. Combine the drained macaroni with the creamy cashew cheese sauce. Stir gently until all the pasta is evenly coated with the sauce.
7. Pour the mac and cheese into a serving dish. Sprinkle the toasted corn flake topping generously over the top for a delightful crunch.
8. Serve immediately and enjoy this incredibly rich and satisfying vegan mac and cheese. It's guaranteed to be a hit!