Creamy Vegan Turmeric Mac and Cheese

creamy vegan turmeric mac and cheese 3

Creamy Vegan Turmeric Mac and Cheese

I’ve been cleaning out my blog like I clean out my closet. I hate clutter; so every once and awhile I like to go through my things and get rid of what I know I will never use. Same goes with recipes. I’ll go through all the recipes on S4B, and make a list of ones I want update the photos or taste test again.

This Creamy Vegan Turmeric Mac and Cheese was more of a photo update, but I wanted to make sure this sauce was as good as I remembered. And it IS. The idea comes from Pinch of Yum (my favorite food blog/bloggers ever), so you know it’s going to be amazing. I took a spin on her cashew cream sauce and made a turmeric version that not only gives you all the Mac and cheese feels, but all the turmeric benefits


creamy vegan turmeric mac and cheese 3creamy vegan turmeric mac and cheese 3

Creamy Vegan Turmeric Mac and Cheese
Serves 4
  1. 1 cup of cashews, soaked in room temperature water for at least 4 hours (or soaked in very hot water for 15 minutes)
  2. 1/2 cup of unsweetened almond milk
  3. 2 garlic cloves or 1/2 teaspoon of garlic powder
  4. 1/4 cup of olive oil
  5. 1 tablespoon of turmeric powder
  6. a few generous dashes sea salt and black pepper to taste
  7. 1 box of pasta of choice
  1. drain and rinse the soaked cashews and add them to a blender/food processor with the almond milk, garlic, olive oil, turmeric powder, and a few dashes of sea salt and pepper and blend until creamy and smooth. keep in the blender.
  2. cook pasta according to package directions.
  3. reserve 1 cup of pasta water, and drain the rest of the pasta.
  4. slowly add the pasta water to the turmeric sauce, blending until a thinner creamy consistency is reached (*you may not need to use all the water).
  5. Add the turmeric sauce to the cooked pasta and mix through.
  6. Serve warm.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
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