This made making other batches of this vegan mac and cheese a breeze! You just pull it out of the freezer and thaw it out and add it to your recipe. Since you only need a 1/2 cup of cashew cream to make this recipe, I poured the rest of the cream into individual 1/2 cup containers and froze them. It will last for four days in the fridge, or up to 6 months in the freezer. You will only need a portion of it for this recipe, so what you do is freeze the rest of it. The first thing you need to do is make up a batch of cashew cream. I bought mine at Trader Joe's because I was having trouble finding them, and then just today I saw some in Target (in the produce department, not down the aisle with all the nuts). To make cashew cream you will need raw unsalted cashews. Trust me! Making cashew cream is simple and it will help you make the best darn mac and cheese that you have ever had. Now, don't go running the other direction assuming this is something difficult. This vegan mac and cheese uses cashew cream.
My family loves it, too! This recipe takes about 15 minutes to prepare and then a half an hour to bake (and about another 15 minutes to completely devour it!). It's creamy, delicious, and total comfort food. This is the best vegan mac and cheese ever! To me, it is right on par with the stuff I grew up with. I've searched and I've found some vegan mac and cheese that was okay and passable, but nothing that was on par with the traditional one I grew up with and craved. Well, the quest for finding vegan mac and cheese has fallen short for two decades. So much so that when I was a kid my mother used to call it "mac and jack" in our house (my name is Jacqueline).
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