I have tried many vegan mac ‘n’ cheese recipes and truth be told, I’ve never been particularly pleased ……. until today! This dish is SO good ~ YUM!
Whether you are in the thick of a cold winter, or just love mac ‘n’ cheese, please give this recipe a try. It is delicious.
1 1/2 cups raw cashews
3 tbsp fresh lemon juice
1 3/4 cups water
1 1/2 tsp sea salt
1/4 cup nutritional yeast
1/2 tsp chili powder
1 clove garlic
Pinch of turmeric
Pinch of cayenne pepper
1/2 tsp dry mustard
Fresh ground pepper
One package of pasta (16 oz). I use brown rice pasta.
*sauteed mushrooms, spinach optional
Pre-heat the oven to 350.
Start to boil water to prepare to cook the pasta.
Put the cashews, lemon juice, water, sea salt, nutritional yeast, chili powder, garlic, turmeric, cayenne pepper, and mustard into your blender, and blend until smooth and creamy. Note: if your blender is not high-powered, then process the cashews first until they are finely ground and then add the remaining ingredients.
If you are adding mushrooms and or spinach, saute them.
Once the pasta is cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce. Add the mushrooms and or spinach.
Once everything is mixed everything together, pour the mac ‘n’ cheese into a casserole dish.
Bake at 350 for 20 minutes.
Serve and enjoy!