Creamy Cashew Mac & Cheese

Name: Creamy Cashew Mac & Cheese
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 1 lb elbow macaroni or shells; 2 cups raw cashews, soaked 2–4 hours or boiled 15 minutes; 2 cups unsweetened soy milk; ½ cup nutritional yeast; 2 Tbsp lemon juice; 1 Tbsp white miso, optional but recommended; 1 tsp Dijon mustard; 1 tsp garlic powder; ½ tsp onion powder; 1 tsp salt; ½ tsp smoked paprika; ¼ tsp turmeric; Freshly ground black pepper; ½–1 cup reserved pasta water, as needed

Cashew-based vegan macaroni and cheese for 6–8.

Serves 6–8Pasta & casseroles

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INGREDIENTS

Serves 6–8

1 lb elbow macaroni or shells
2 cups raw cashews, soaked 2–4 hours or boiled 15 minutes
2 cups unsweetened soy milk
½ cup nutritional yeast
2 Tbsp lemon juice
1 Tbsp white miso, optional but recommended
1 tsp Dijon mustard
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp smoked paprika
¼ tsp turmeric
Freshly ground black pepper
½–1 cup reserved pasta water, as needed

METHOD

Make it

1
Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2
Blend all sauce ingredients until completely smooth, about 2–3 minutes in a high-speed blender.
3
Pour sauce into a saucepan and cook over medium heat 5–8 minutes, stirring frequently, until thickened.
4
Thin with reserved pasta water if needed.
5
Toss with pasta and serve immediately.

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