Mac and cheese is probably my favorite comfort food.

When I was growing up, I loved the stuff you made from the box—Kraft. Now, not only do I avoid food that comes from a box, but I avoid the dairy too.

That doesn’t mean I can’t enjoy mac & cheese though! In fact, this recipe, which uses cashews as a base, instead of cheese and butter, is not only tastier but easier and faster than making the “real” thing!

And, I would argue its a heck of lot healthier too. Try this plant-based cheez sauce recipe and I guarantee you’ll be making it again.

Gather:

Pasta (I like brown rice pasta)—one package
2 cloves garlic
1 cup of raw cashews soaked in water for at least one hour
1 1/2 tbsp of Bragg’s liquid aminos
1 tsp paprika
1/2 cup Nutritional Yeast

Make the pasta according to the package directions.

Drain the cashews.

Add the cashews and the rest of the remaining ingredients to the blender. Start to add water to blend into a sauce. I start with about one cup of water. Add water, blend…if you want it thinner just keep adding small amounts of water. It will end up a creamy consistency.

Stir in the cashew cheez sauce into the cooked and drained pasta. I added some chopped parsley here.

Get creative – try adding miso, chipotle and other seasonings to the sauce. Throw your favorite veggies in with the pasta—I like kale, fresh tomatoes, cauliflower, broccoli and/or mushrooms.

 

Relephant Reads:

Decadent Chia Seed Pudding: Easiest Vegan Dessert Ever.

 

Author: Cori Bernardo

Editor: Travis May

Images: Author’s Own

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