Skip to content
Creamy cashew mac and cheese

Creamy Cashew Mac and Cheese

Keep a bag of raw cashews in your freezer so you can easily whip up a batch whenever the craving hits you.

Ingredients

  • 1 pound (454g) dried pasta
  • 1 cup (120g) flour
  • 1-1/4 cups (170g) raw cashews, soaked for 3 hours or more
  • 1-1/4 cups (300ml) plain, unsweetened plant milk of choice
  • 3 cloves garlic, peeled and chopped
  • 1/2 cup (45g) nutritional yeast
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup (120g) of vegan cheese, cheddar style, shredded

Instructions

  1. Cook pasta according to package.
  2. Drain the soaked and softened cashews.
  3. Add all the ingredients (except for the cheese and pasta) to a high-speed blender. Blend well.
  4. Add the cooked pasta and the blended ingredients to a pot and heat on medium-low heat.
  5. Stir in the cheese until melted. Serve.

More Dinner Recipes

All Recipes
Thai-Yellow-Curry
Thai Yellow Curry
Spanish rice
Spanish Rice
Retro mac and cheese
Retro Mac and Cheese