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Mac and Cashew Cheese (Vegan)




Source of Recipe


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Mac and Cashew Cheese

Joybauer.com – e-mail
Vegan
Makes 6 Servings (½ cup pasta with ¼ cup cheese sauce).
Prep time 2 hours - Total Time 2 hours 10 mins.

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.) Pair it with a large salad or roasted vegetable medley for a complete meal you'll savor. Give it a try!

Ingredients:
• 1.5 cups cashews
• 1/2 cup cooked cannelini beans
• 1/2 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)
• 1.5 cups whole grain elbow macaroni

Preparation:
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."

One serving (1/6 of recipe) equals: Calories: 450; Protein: 18.0g; Total Fat: 25.0g (Saturated Fat: 4.5g); Cholesterol: 0mg; Total Carbohydrate: 42.0g; - Dietary Fiber: 6.0g; - Natural Sugar: 4.0g; Sodium: 260mg