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Vegan Mac and Cashew Cheese
About this Recipe
This is NOT a box mac and cheese mix - this is full of protein and goodness!
Ingredients
1 1/2 Cup Whole Raw Cashews (Soaked In Water For 2 Hours)
1 Lemon (3 1/2 Tbsp Freshly Squeezed Juice)
1 Small Sweet Potato (Baked & Skin Removed Once Cooled)
3/4 Cup Water
1 1/2 tsp Sea Salt (Fine)
1/4 Cup Nutritional Yeast
1/2 tsp Chili Powder
1 Clove Garlic
1/4 tsp Ground Turmeric
1 tsp Mustard (Spicy Brown Or Yellow)
16 Oz Pasta of Choice (Elbows, Shells, Or Cavatappi)
Black Pepper (Freshly Ground)
Paprika (For Garnish)
20m
Prep
20m
Cook
8
Servings
About this Recipe
This is NOT a box mac and cheese mix - this is full of protein and goodness!
Ingredients
1 1/2 Cup Whole Raw Cashews (Soaked In Water For 2 Hours)
1 Lemon (3 1/2 Tbsp Freshly Squeezed Juice)
1 Small Sweet Potato (Baked & Skin Removed Once Cooled)
3/4 Cup Water
1 1/2 tsp Sea Salt (Fine)
1/4 Cup Nutritional Yeast
1/2 tsp Chili Powder
1 Clove Garlic
1/4 tsp Ground Turmeric
1 tsp Mustard (Spicy Brown Or Yellow)
16 Oz Pasta of Choice (Elbows, Shells, Or Cavatappi)
Black Pepper (Freshly Ground)
Paprika (For Garnish)
Preparation
Step 1
Prepare the pasta according to package directions. Drain the cashews. Bake the sweet potato and cool before removing the skin.
Step 2
While the pasta is cooking, combine the soaked cashews, lemon juice, sweet potato, water, salt, nutritional yeast, chili powder, garlic, turmeric, and mustard in a high speed blender and blend until smooth. If the mixture is too thick, add 2-4 more Tbsp of water and blend again.
Step 3
Drain the pasta when it is done cooking. Return the pasta to the pot and stir in the cheese sauce.