Cashews are basically vegan dairy. Blend them with a little liquid and you've got a smooth cream, similar to half-and-half. Mixed with broth, nutritional yeast, miso and seasonings along with the macaroni and you've got delish mac 'n cheese. Enjoy!
1 cup unroasted cashews
1 cup vegetable broth (If you like your mac a little saucier, add an extra ½ cup broth.)
3 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
2 teaspoons white miso
2 teaspoons onion powder
½ teaspoon salt, or to taste
black pepper to taste
8 ounces small shell pasta or macaroni (whole wheat, gluten free, or any type you like)
1½ cups arugula (optional)
1. Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix), scraping down sides with a spatula to make sure you get everything, until completely smooth. If your blender's on the weaker side, no problem. Just soften the cashews first. Either soak them in water for 2 hours or boil them for 15 minutes, then drain before blending.
2. Season with salt and pepper, keeping in mind you want it just a little saltier than usual because it's going to be poured over other ingredients.
3. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.
4. Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.
Per 1 cup serving: 404 cal; 15.2g fat (2.7g sat); 16.3g pro; 57g carb; 6.8g fiber; 549mg sodium; 0mg Chol
Recipe courtesy of allrecipes.com