Cheesy Crockpot Mac and Cheese Recipe
Vegan cheesy crockpot mac and cheese that’s creamy, comforting, and perfect for fuss-free dinners.
Ingredients
- 2 cups elbow macaroni gluten-free if preferred
- 1 cup raw cashews soaked for 2 hours
- 1 ½ cups unsweetened almond milk
- ½ cup nutritional yeast
- 2 tbsp vegan butter
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Drain soaked cashews and blend with almond milk, nutritional yeast, vegan butter, lemon juice, and spices.
- Pour sauce into slow cooker, add dry pasta, and stir well to combine.
- Cook on low for 3 hours, stirring halfway through to prevent sticking.
- Season with salt and pepper before serving.
- Serve warm and enjoy creamy, cheesy vegan comfort.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin B12: 20%
- Vitamin A: 8%
- Magnesium: 12%
Additional Notes/Tips to Enhance Flavor
- Add a dash of hot sauce for a spicy kick.
- Swap cashews for silken tofu for a different creamy texture.
- Garnish with fresh parsley or chives to brighten the flavors.