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.
Ingredients
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.
