Mac and Cheese

Yield4 Servings

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

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 corn or tapioca starch

1 small jalapeño (optional)

2 tablespoons lime juice

1 ½ teaspoons white miso

1 teaspoon garlic powder

1 teaspoon cumin

¼ teaspoon turmeric

Salt to taste

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

For the Cheese sauce

Soak the cashews for 4 hours or overnight. Drain.

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

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

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

Garnish with red chili flakes (optional)

serves 4

Nutrition Facts

Servings 0