- Calories: 450
- Protein: 18g
- Total Fat: 25g
- Saturated Fat: 4.5g
- Cholesterol: 0mg
- Total Carbohydrate: 42g
- Dietary Fiber: 6g
- Natural Sugar: 4g
- Added Sugar: 0g
- Sodium: 260mg
With 18 grams of plant protein, this vegan mac and “cheese” is sure to satisfy. (It’s also a great choice for people who have to steer clear of dairy.) Pair it with a large salad or roasted vegetable medley for a complete meal you’ll savor. Give it a try!
- Prep time
- Total Time
- 1½ cups cashews
- ½ cup cooked cannelini beans*
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 cup water (more or less depending on desired consistency)
- 1½ cups whole grain elbow macaroni
Soak cashews in water for 2 to 4 hours. Drain.
Add cashews, beans, yeast, lemon juice, vinegar, salt, rosemary and 1/2 cup water to a high-powered blender and puree until smooth. Slowly add more water until desired consistency is reached. Less water yields a thicker consistency; more water gives you a thinner sauce. Add salt and pepper to taste and for those who like it spicy, toss in a dash of hot sauce.
Cook whole grain pasta according to package directions. Drain pasta and stir into “cashew-cheese.”
*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.
Recipe makes 1½ cups cashew-cheese sauce and 3 cups of pasta; each serving is ½ cup pasta with ¼ cup cheese sauce.