Fabulous Mac n' Cheese!
Prep. Time
45 minutes
Cook Time
15 minutes
Servings
3-4 plates
Difficulty
Easy
Soy-Free, Gluten-Free, dairy-free, egg-free
It’s one of those recipes that’s both simple to make and totally addictive. I first discovered this magic when I was researching for a creamy, dairy-free option for my noodles. I have tailored these ingredients to ensure it is both healthy and fnatastically tasty(!) and I haven’t looked back since. The cashews get blended with a few other ingredients, then simmered to create the smoothest, richest sauce that’s perfect for coating your favorite noodles. Bonus: you can make a big batch and freeze it for later—because let’s be real, you’ll definitely want to have some on hand for whenever the craving strikes! It’s a cozy, comforting dish that’s ready in no time, and it’s guaranteed to make your taste buds happy.
Ingredients
For the Sauce
1 1/4 cups soaked cashews
2 tbsps nutritional yeast
2 tbsps all-purpose flour
1 cup plant-based milk + 1 tbsp flaxseed meal (for a soy- and/or gluten-free recipe, use vegan milk that is labeled as free of these allergens)
1 garlic clove, minced
1 tbsp salt
1/2 tsp ground black pepper
1tsp consomme
Instructions
Cook the pasta of your preference. For a gluten-free recipe, use a GF pasta. When the pasta is ready, keep about 1 cup of the cooking water for later use.
Meanwhile, place the cashews in a small bowl (heat-compatible; not plastic), and pour boiling-hot water that cover the cashews completely.
Soak for at least 20 minutes and up to overnight, refrigerated.
Discard the water.
In a powerfull food processor or blender with a steel blade, thoroughly grind the soaked cashews along with all other ingredients for the sauce.
Transfer the sauce to a thick-bottomed large sauce pan or a medium pot on medium-low heat, and cook for 15 minutes. Stir very frequently, and as the sauce thickens, add a little of the pasta water, to balance the consistency of the sauce.
Taste and fix seasoning as needed.
Add the pasta to the sauce pan or pot and stir until consistent.
Ready to serve!
Notes
You can replace the flour with white spelt flour, or whole-wheat flour.
Don't skip or shorten the cashew soaking step - this impacts the consistency and smoothness of the sauce.
If your blender or food processor is not powerful enough, its best to soak the cashews in boiling water for 3-4 hours before processing the sauce. A powerful blender with a steel blade will generate a great result after 20 minutes of soaking in boiling water.
Instead of mixing in the pasta, you can freeze the sauce in a glass container and thaw as needed.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!