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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Leave A Comment
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Your Rating
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RECIPE KEY
Vegan
Vegetarian
Dairy-Free
Gluten-Free
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