American · Dinner
Vegan Cashew Mac and Cheese
Elbow macaroni tossed in a blended sauce of soaked cashews, nutritional yeast, and roasted garlic, thinned with soy milk and brightened with lemon and Dijon mustard. The sauce coats the pasta in a smooth savoury layer with a subtle tang, finished with smoked paprika and cracked black pepper.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
1075Calories
40.9gProtein
66.1gFat
91.4gCarbs
11.9gSugar
9.9gFiber
1274mgSodium
0mgChol
9.6gSat Fat
1245mgPotassium
185mgCalcium
6.8mgIron
0mcgVitamin B12
8mgVitamin C
vegan
vegetarian
high-fiber
gluten-free-adaptable
egg-free
protein-rich
rich-umami
hidden-gems
vegan
Instructions
1
Prep
Cover the raw cashews with hot water and leave 30 minutes until soft and easily squashed, then drain.
2
Boil
Cook the elbow macaroni in salted boiling water over high heat for 9 minutes until tender with a slight bite, then drain and reserve a splash.
3
Sauté
Warm the olive oil in a small pan over medium heat and cook the garlic 2 minutes until pale gold and the sharpness fades.
4
Blitz
Blend the cashews, garlic, soy milk, nutritional yeast, lemon juice, mustard, smoked paprika, salt and pepper 60 seconds until completely smooth with no grit.
5
Plate
Stir the macaroni into the sauce over low heat 3 minutes until thickened, then dust with smoked paprika and cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g raw cashews, soaked
- 6 oz170g dry elbow macaroni
- 6 tbsp6 tbsp nutritional yeast
- 4 cloves4 cloves garlic
- 1 cup240ml unsweetened soy milk
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
