Classic Macaroni & Cheese

Instructions

Step 1:

Make sure you have soaked your cashews overnight or for a few hours, if you are in a pinch, soak the cashews in boiling water 10 minutes beforehand.

Step 2:

Cook pasta as directed on box. Remove and drain just before al dente. Save about 2 cups of pasta water.

Step 3:

Meanwhile, in a blender, add garlic, dijon, vinegar, nutritional yeast, milk, and soaked cashews. Blend for about a minute or until smooth.

Step 4:

In a sauce pan over medium heat, add the olive oil and blended mixture. Heat until warm and add the shredded cheese. Continue heating until the cheese has melted. If too thick, add some pasta water or a bit more milk to thin out.

Step 5:

Add the pasta to the sauce and mix together. Use additional pasta water to thin until it reaches your desired consistency. Salt and pepper to taste.

Step 6:

Top with more cheese, and bread crumbs if desired.

Enjoy!

PREP TIME

5 minutes

COOK TIME

12 minutes

SERVINGS

6

Ingredients

2 Clove of Garlic

2 Tsp Dijon

1 Cup Soaked Raw Cashews

2 Cup Plant-Based Milk

1/3 Cup Nutritional Yeast

1 Tbsp Apple Cider Vinegar

Salt & Pepper to Taste

1 Block or Bag Vegan Cheddar Cheese

2 Tablespoons Olive Oil

1 Container Elbow Pasta

Video


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Recipe Key

Vegan
Vegetarian
Dairy-Free
Gluten-Free

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