Happy National Pasta Day! Let us celebrate with this vegan twist on a classic. nationalpastaday veganpasta veganmacandcheese veganfood
Who doesn’t love mac and cheese? This version gives you all that cheesy goodness using cashew cheeze sauce. Plus, it’s adaptable: you can basically mix in whatever you’d like and get your fix. Read on for a few ideas.Cost per serving: $1.253 tablespoons nutritional yeast flakesSalt and pepper to tasteTo make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything.
Cook the macaroni until it’s tender, and drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Salt to taste again, if necessary.You can add all sorts of extra goodness to this recipe with mix-ins! Just whip up one of these options and then stir it in at the end.
Note: If you forgot to soak the cashews, have no fear. You can boil them for the same creamy effect, and still have this on the table in 30 minutes. Just submerge in boiling water for 15 minutes, drain, and proceed. Tags: food , recipe , vegan recipe , vegan macaroni and cheese
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