Mac and 'Shews (Vegan Mac and Cheese) recipe
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Ingredients
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1 cup unroasted cashews
1 cup vegetable 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
1 ½ cups arugula
Nutrition Info
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429.7 calories
carbohydrate: 57.2 g
cholesterol: : -
fat: 16.8 g
fiber: 5.2 g
protein: 17.6 g
saturatedFat: 3 g
servingSize: -
sodium: 525 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -
Directions Mac and 'Shews (Vegan Mac and Cheese)
Directions
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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 until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients.
Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.
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.