Print

Creamy Avocado Mac and Cheese

Side view of creamy avocado mac and cheese in a black pan on a white wooden surface.

Creamy Avocado Mac and Cheese is vegan, gluten-free and loaded with healthy fats, fibre and protein! So you can eat clean and enjoy cozy comfort food at the same time!

Scale

Ingredients

For the avocado cream sauce:

For the pasta:

Instructions

  1. Make the creamy avocado sauce: Add the cashews and water to a resealable glass dish or mason jar, and soak for 3-4 hours or overnight. Once soaked, drain most of the water, reserving 4 tbsp. In a blender, add the cashews, reserved water, almond milk, avocado, garlic, nutritional yeast, salt and red pepper flakes and blend on high until smooth and creamy. Set aside.
  2. Assemble the mac and cheese: In large pot or wok, bring water to a boil and cook pasta according to package instructions. Once cooked, drain water and rinse pasta with hot water. Add the pasta back to the pot/wok, add the tomatoes, red peppers and avocado sauce, and stir to combine. Sprinkle on additional nutritional yeast and/or red pepper flakes and serve immediately.

Notes

  1. I like to add raw tomatoes and red peppers to this mac and cheese because it adds a nice crunch and it prevents the veggies from getting too mushy when I re-heat the pasta as leftovers. If you prefer, you can sauté the tomatoes and peppers for a few minutes before adding them to the mac and cheese.
  2. Store any leftover avocado cream sauce and/or mac and cheese in an airtight container in the fridge and enjoy within 2-3 days.
  3. The recipe for the avocado cream sauce was inspired by Christie at Home‘s recipe for cashew cream.

Keywords: avocado, mac and cheese, vegan, gluten-free