Mac and Cheese

AuthorVeggie Fest TeamRating

Category, CuisineDietsYield4 Servings

Macaroni smothered in a creamy vegan cheese sauce--comfort food for all seasons!!

Ingredients

 8 ounces uncooked elbow, spiral or small shell macaroni
Cheese Sauce
 ¾ cup cashews
 ¾ cup unsweetened almond milk
 3 tablespoons nutritional yeast
 2 tablespoons tapioca starch
 1 small jalapeño
 2 tablespoons lime juice
 1 ½ teaspoons white miso
 1 teaspoon garlic powder
 1 teaspoon cumin
 ¼ teaspoon teaspoon turmeric
 Salt to taste

Instructions

1

Cook macaroni to the al dente stage according to package directions.

For the Cheese sauce
2

Soak the cashews for 4 hours or overnight. Drain.

3

In a high-speed blender, blend all ingredients until smooth.

4

Pour sauce into a pan. Cook for 3-4 minutes over medium-high heat, stirring constantly. Sauce will thicken. Remove from stove.

5

Mix the pasta and sauce. Adjust the salt and serve.

6

Garnish with red chili flakes (optional)

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Ingredients

 8 ounces uncooked elbow, spiral or small shell macaroni
Cheese Sauce
 ¾ cup cashews
 ¾ cup unsweetened almond milk
 3 tablespoons nutritional yeast
 2 tablespoons tapioca starch
 1 small jalapeño
 2 tablespoons lime juice
 1 ½ teaspoons white miso
 1 teaspoon garlic powder
 1 teaspoon cumin
 ¼ teaspoon teaspoon turmeric
 Salt to taste

Directions

1

Cook macaroni to the al dente stage according to package directions.

For the Cheese sauce
2

Soak the cashews for 4 hours or overnight. Drain.

3

In a high-speed blender, blend all ingredients until smooth.

4

Pour sauce into a pan. Cook for 3-4 minutes over medium-high heat, stirring constantly. Sauce will thicken. Remove from stove.

5

Mix the pasta and sauce. Adjust the salt and serve.

6

Garnish with red chili flakes (optional)

Mac and Cheese