Ingredients:

  • 8 oz elbow macaroni (227 g)
  • 1 cup raw cashews, soaked (150 g)
  • 1 cup unsweetened almond milk (240 ml)
  • 1/4 cup nutritional yeast (30 g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric powder
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Cook macaroni according to package instructions; drain and set aside.
  3. In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper.
  4. Blend on high until smooth and creamy. (Add more almond milk if necessary for consistency.)
  5. Optional: Heat the sauce in a saucepan over low heat, stirring continuously until warm.
  6. Combine cooked macaroni with the cheese sauce in a large bowl; mix well.
  7. Adjust seasoning to taste and serve hot.