Ok y'all, I was skeptical about making a vegan mac and cheese, but surprisingly, it came out pretty good!
Cashews are used as the base and you add nutritional yeast and seasonings that you would typically use to make mac and cheese to give it that classic flavor.
Now, this is very different from that creamy, cheesy mac and cheese that you may be used to, but it's an alternative that is lower in calories and fat that is worth a try!
3 cups of dry elbow pasta (cook per package instructions).
1 cup cashews (soaked in hot water for at least 20 minutes)
1/4 cup nutritional yeast
2 cloves garlic
1/2 tablespoon onion powder
1 teaspoon Italian seasoning (or thyme or oregano)
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon tumeric
Salt and pepper to taste
1 teaspoon mustard
Cook pasta and set aside.
Blend all ingredients- slowly add water used to soak cashews to get a smooth and creamy texture. Taste for seasoning.
Combine "cheesy sauce" with pasta and enjoy!
With love, Tasneem