Creamy Mac and Cashew Cheese
This Creamy Mac and Cashew Cheese has simple and savory flavors with a splash of green veggies. Nutritious and delicious comfort food that both adults and kids will love!
Servings: 4 bowls
Ingredients
Cashew Cheese
- 1 cup Cashews raw
- 1 ½ cups Unsweetened unflavored plant milk (I prefer soy)
- ¼ cup Nutritional yeast
- 3 tsp Onion powder
- 1 tsp Garlic powder
- ¼ tsp Turmeric powder
- 1 tsp White miso or ¼-½ tsp salt
- 3 tsp Dijon mustard
- 3 tsp Lemon juice
Veggies
- 2 cups Broccoli chopped
- 1 ½ cups frozen peas
- ½ of a Red bell pepper finely chopped
For Serving
- 12 oz Elbow macaroni or shell pasta
- ¼-½ tsp Salt to-taste
- sprinkle of Paprika or cayenne for heat on top
Instructions
- Place cashews in a bowl and pour boiling water over them. Soak for at least 15 minutes.
- While cashews soak, add the rest of the Cashew Cheese ingredients to the blender and prep veggies.
- When cashews finish soaking, drain water and add to the blender. Blend until smooth and creamy. Add anything more to-taste. Cashew cheese will thicken up after it rests.
- In a large skillet on medium heat, sauté broccoli on medium heat for several minutes. Add green peas and cook until broccoli is softened. Turn off heat and stir in red bell pepper.
- While veggies cook, bring a large pot of water to a boil and cook 12 ounces of elbow macaroni or shells according to package directions, until al dente. Don't overcook!
- When noodles are al dente, use colander to strain the water and return noodles back to pot. Pour cashew cheese on the noodles and stir to evenly coat. Add veggies to noodles and stir to combine. Option to heat everything together for a few minutes on low-medium heat. Add ¼-½ tsp of salt, a little at a time, to-taste.
- Serve immediately, topping each bowl with a sprinkle of paprika or cayenne powder for a splash of color.
Notes
Creamy Mac and Cashew Cheese keeps in the fridge in a well-sealed container for up to 5 days.