Mac and Cashew Cheese
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.)
Ingredients
- 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
Instructions
- 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.”
Notes
Recipe makes 1½ cups cashew-cheese sauce and 3 cups of pasta; each serving is ½ cup pasta with ¼ cup cheese sauce.
Nutrition Information per serving
Calories: 450Carbohydrates: 42gProtein: 18gTotal Fat: 25g— Unsaturated Fat: 20.5g— Saturated Fat: 4.5gCholesterol: 0mgSodium: 260mgFiber: 6gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.