Making Vegan Mac and "Cheese"

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients:

• 1 pkg (12oz) pasta
• 1 cup raw cashews, soaked in water for at least 1 hour, then drained
• 1/2 cup water (more if needed)
• 2 Tbsp fresh lemon juice
• 3 Tbsp non-dairy milk (I used almond milk)
• 2 Tbsp white miso paste
• 1 tsp garlic powder
• 2 tsp onion powder
• 6 Tbsp nutritional yeast
• 1 tsp mustard
• 1/2 tsp freshly ground nutmeg
• 1/2 tsp cayenne powder (optional)

Steps:

1. Cook pasta per package directions.

 
2. Blend the rest of the ingredients together in a blender or food processor. Start with 1/2 a cup of water while you puree. Add more if needed.

 
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3. Do a taste test before removing from blender. I decided I wanted a touch more garlic powder and nutritional yeast.

 
4. Drain the pasta.

 
5. Pour the "cheese" mixture into the bottom of a large serving bowl. Grate in fresh nutmeg.

 
6. Toss in cooked pasta. Mix well and sprinkle with cayenne powder, if desired. Serve immediately.

 
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