Mac & Cashew Cheese
Updated: 5 days ago
You won't believe this isn't real cheese! Watch us make this recipe live at our Free Plant-Based Cooking Class!
What you need:
3 oz raw unsalted cashews (soaked overnight)
2 russet potatoes peeled and cubed
2 carrots
1 onion
4 oz vegan butter
1 oz lemon juice
1 tbsp dijon mustard
1 oz nutritional yeast
¼ tsp ground cayenne pepper
¼ tsp paprika
¼ tsp ground black pepper
16 oz pasta of choice (I recommend Banza Chickpea Pasta)
¼ oz olive oil
1 tsp garlic powder
2 oz panko bread crumbs
Try it yourself:
With my robot chef or a kitchen scale measure 3oz of raw unsalted cashews and soak for at least 4hrs, or overnight in the fridge. Drain and rinse cashews in a mesh strainer. With my robot chef or on the stove cook: 2 carrots, 2 potatoes and 1 onion in 16oz water for approx. 20 min/212°F. If not using my robot chef, transfer to a good blender with the drained & rinsed cashews, along with 4oz vegan butter, 1oz lemon juice, 1 tbsp dijon mustard, 1oz nutritional yeast, 1/4 tsp cayenne pepper, 1/4 tsp paprika, & 1/4 tsp black pepper, then blend until completely smooth. Cook your desired pasta according to package directions. Optional topping: sauté 2oz of panko bread crumbs with olive oil & garlic powder until golden brown, yum! Add topping to pasta and serve with a side salad for a perfect meal! Store any leftovers in a glass storage container in the freezer, so when your have another mac & cheese craving just remove the top, cover with foil, and reheat in the oven!
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳
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