This vegan mac & cheese is amazingly rich, creamy, and loaded with cheesy flavor. Easy to make and a guaranteed hit with kids and adults alike!

INGREDIENTS – 1 potato – 16 ounces dried macaroni – 2 tablespoons vegan butter – 1 cup raw cashews – 1 cup non-dairy milk – ¼ cup white miso paste – ¼ cup nutritional yeast – ¼ cup roasted red peppers – 2 tablespoons red wine vinegar – 1 tablespoon hot sauce – 1 teaspoon onion powder – ½ teaspoon garlic powder – ½ teaspoon salt

FREQUENTLY ASKED QUESTIONS Can this recipe be made gluten-free? Yup! Just use your favorite gluten-free pasta!

How can I get my cheese sauce to blend smoothly? The best way is by using high-powered blender. If you don't have one, use a regular blending device, but be patient! It can take several minutes to blend fully.

LEFTOVERS & STORAGE Leftovers will keep in a sealed container in the fridge for 3 to 4 days. The sauce will thicken up during storage, so you may want to add some non-dairy milk or water when you reheat it.

VARIATION: BAKED MAC & CHEESE Place your mac & cheese in a baking dish, top with breadcrumbs, and broil until crispy!

Click the link below to see the full recipe!