• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won't believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.

• 8 ounces whole-grain macaroni elbows
• 1 head of broccoli, florets cut into small bites (about 1 1/2 to 2 cups), optional*
• 1 1/2 tablespoons avocado oil or extra-virgin olive oil
• 1 small yellow onion, chopped (about 1 1/2 cups)
• 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
• 3 cloves garlic, pressed or minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/2 teaspoon dry mustard powder
• ½ teaspoon fine sea salt, more to taste
• Small pinch of Frontier Co-op red pepper flakes
• 2/3 cup raw cashews**
• 1 cup water, more as necessary
• 1/4 cup Frontier Co-op nutritional yeast 
• 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

Click Here For Step-By-Step Instructions