Simple Dairy-free Mac and Cheese
Recipe Info
Author: Cedric Torres
Ingredients
- – 1 package elbow pasta (or sub your family’s favorite shape)
- – 1 cup raw cashews (soak in boiling hot water for 5 minutes to soften)
- – 3/4 cup plain unsweetened plant-based milk (cashew, soy, almond, etc)
- – 1/4 cup nutritional yeast
- – 1 tbsp apple cider vinegar
- – 1/2 tsp salt
- – 1/2 tsp turmeric or paprika (optional, for yellow or orange color)
Instructions
- 1. Cook the pasta according to the package instructions.
2. Meanwhile, place the cashews into a blender or food processor and blend until smooth like cashew butter. Blend in the nutritional yeast, vinegar, salt and optional turmeric or paprika. Then slowly blend in the cashew or coconut milk until the mixture is smooth.
3. When the pasta is done cooking, pour or strain out the water, return the pasta into the pot and pour the sauce on top. Mix to evenly coat.
4. Done! Enjoy and store any leftovers in the fridge for up to five days.