Plant-Based Mac & Cheese with Vegan Chicken

1.Cook the elbow macaroni according to package instructions. Drain and set aside. In a blender, combine almond milk, nutritional yeast, raw cashews, vegan butter, cornstarch, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. Pour the cashew cheese sauce into a saucepan and cook over medium heat until thickened. Add the cooked macaroni to the saucepan and stir until well coated. Set aside.

2.In a bowl, combine the plant-based chicken substitute with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Mix well to coat the 'chicken'. Heat a skillet over medium heat and cook the seasoned plant-based chicken until heated through and slightly crispy. Serve the plant-based mac & cheese alongside the seasoned vegan chicken. Enjoy your flavorful and comforting meal!