Name: Cashew Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 1 1/2 cup cups Glenda’s Farmhouse raw cashews; 2 cups water; 3 tablespoons lemon juice; 1/2 cup nutritional yeast; 1/4 teaspoon turmeric; 3/4 teaspoons garlic powder; 1/2 teaspoon onion powder; 2 teaspoons Glenda's Farmhouse sea salt; 2 cups vegan cheddar cheese, shredded; 12 ounces elbow pasta; 1 1/2 cup Panko breadcrumbs; 4 tablespoons vegan butter, melted; 1/4 teaspoon paprika

Cashew Mac and Cheese

Courses: Lunch

Prep Time 10 min Cook Time 10 min Total Time 20 mins Servings: 8

Description

If you miss the comfort of scrumptious, cheesy macaroni and cheese, try this vegan cashew mac and cheese recipe!

Instructions

OVEN PREPARATION
- Preheat the oven to 350°F.
- Prepare a casserole dish by lightly oiling it.
- Heat water to boiling in a teapot or boiler. Cover the cashews with boiling water and allow them to soak for five minutes.
- Cook the pasta according to the instructions on the packaging. Be careful not to overcook. Drain and set to the side for use.
- Drain the soaked cashews.
- Use a blender to blend the cashews, water, lemon juice, nutritional yeast, turmeric, garlic powder, onion powder, salt, and shredded vegan cheese to a smooth texture.
- Mix the breadcrumbs, melted “butter,” and paprika to a crumbly texture in a small bowl.
- Add the pasta to your prepared casserole dish and stir in the cheese sauce.
- Top with the breadcrumbs.
- Bake for 15 minutes.
- Broil for a bit, carefully watching, until it reaches the preferred brownness state.
STOVETOP PREPARATION
- Complete steps 3-6, preparing the pasta and cheese sauce.
- Return the cooked pasta to the pot once drained.
- Pour in the cheese sauce from the blender.
- Stir until thick.

Note

Pair with a salad for a tasty meal.
Throw in some thawed sweet peas or roasted Brussels sprouts, cauliflower, or broccoli.
Throw in some vegan bacon or your favorite nuts from Glenda’s Farmhouse.
Soak the cashews for longer if you don’t have a high-powered blender.
Nutritional yeast is optional; it makes a cheesier flavor.
If you’re making it on the stovetop, should the sauce become too thick, add a bit of warm water, a spoon or two at a time, and stir thoroughly. The same works for leftover reheating.
Store leftovers, covered for a maximum of four days.
To freeze, make the sauce and freeze in dish-size servings. Freezing the sauce and the pasta cooked together doesn’t work out well.
Variation - use cheese sauce over cooked or uncooked cauliflower or for nachos.

Cashew Mac and Cheese