2tablespoonfreshly squeezed lemon juice(substitute with apple cider vinegar, if desired)
Veggies to mix in such as: broccoli, peas, spinach, kale
Toppings such as: black pepper, crushed red pepper flakes, herbs, hot sauce, nutritional yeast flakes,vegan Parmesan cheese
Cover cashews in boiling water and allow to soak for 10 minutes. If you prefer, you can soak them in cold water for 4-6 hours instead.
While the cashews are soaking, begin cooking pasta according to package directions.
While the pasta is cooking, add nutritional yeast, salt, ground mustard, garlic powder, onion powder and turmeric to a high-powered blender.
When the cashews are done soaking, drain and rinse them with cold water. Add them to the blender followed by water, almond milk and lemon juice. Blend on high until smooth and creamy, stopping to scrape down the sides as needed. If the sauce seems too thin, note that it will thicken upon standing and after mixed with the pasta.
When the pasta is done, drain and add to a large bowl or back to the pot, keeping it off the heat. Stir in the cashew cheese sauce until well-combined. Serve immediately.
This mac and cheese is best enjoyed right away, but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe bowl and microwave in 15-second intervals until warm throughout, stirring in between. The sauce won't be as creamy as the pasta absorbs the sauce as it sits. If you'd like, you can mix in a splash of plant-based milk when reheating it. If you don't need as many servings, you can cut the recipe in half to minimize leftovers, if desired.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated using Jovial pasta. Nutrition was calculated based on a yield of 6 servings.