Vegan Mac and Cheese

Welcome to my Christmas in July series!Today, I'm excited to share a recipe that's bound to become a favorite in your household: Vegan Mac and Cheese. This dish is creamy, cheesy, and utterly comforting—perfect for bringing a taste of the holidays to your summer festivities. Whether you're a seasoned vegan or just exploring plant-based options, this recipe will delight your taste buds without any dairy. Ready to dive into some deliciousness? Let's get cooking!

1 can coconut milk

1/4 cup water

1/4 cup yeast flakes

2 tsp salty

1/4 cup raw cashew pieces (I do 1 whole cup)

1/4 cup pimentos

3 Tbl lemon juice

1/4 cup cornstarch/ tapioca starch (the original recipe didn't use corn starch they just cooked in until it thickened up)

1 tsp onion powder

Blend all the ingredients in a blender until completely smooth. I use a gluten-free pasta every time and I boil it in vegan chick’n broth. Drain the pasta (do not rinse) put it in a casserole dish and pour the cheese sauce on top. Bake at 350° for 30 to 40 minutes or until mac & cheese is completely baked. Let cool before serving. Enjoy.

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