I can’t believe this vegan creamy mac & cheese

This cashew-based mac and cheese has the same creaminess and comfort as the white cheddar version.

In this easy recipe, rich vegan butter and macadamia milk combine with cashews to make a silky smooth, nutty, cheesy sauce. Make additional cheese sauce to serve with roasted potatoes, steamed broccoli, or a filling grain bowl.


To make the pasta:

1 box shell pasta (12 oz.)

To make the cheese sauce:

½ cup cashews, raw

¼  cup nutritional yeast

¼  cup macadamia milk

1 tsp. garlic powder

1 teaspoon pink salt

1 teaspoon ground black pepper

½ cup veggie broth

½ lemon juice

1 tsp. Dijon mustard

2 tbsp. vegan butter

How to prepare it:

Cook the pasta according to the package directions, then drain. Return the spaghetti to the pot.

To make the cheese sauce, combine all of the ingredients in a blender and blend until smooth.

Pour sauce into pasta pot. Increase the heat to medium and whisk until thoroughly cooked. Serve in four separate bowls.

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