Cashew Mac and Cheese (Vegan)
Yes, vegans can have macaroni and cheese too! Yes, it is delicious! Yes, it is easy! Yes, omnivores love it too! CL found this recipe on Isa Chandra's website and we ate it every day following the recipe pretty closely - including the brussell sprouts - but we have slowly adapted it into our own thing that we still eat nearly every day. We have made so many variations - jalapeño, Sriracha, sun dried tomato, roasted capsicum, spinach, with kale, with mushrooms, roasted garlic, broccoli...if it goes well with cheese it will go well in this sauce!
Let's take this time to talk about cashews. First, they are expensive and this blog is supposed to be budget-friendly. In the tips section I say that we buy our cashews from the Indian Spice Shop here in Dunedin or if you aren't lucky enough to live in Dunners, ordering from Lindstrom Foods is another economical option. Another option is to get to Bin Inn and buy the cup that you need. Second, it is difficult - though not impossible - to get them really smooth without a Bob, so you have to plan ahead and soak those little buggers for at least 2 hours. In a pinch, you can boil the cashews for 30 minutes as well. But I swear, once you are in the habit of planning your meals you will almost certainly be in the habit of thinking of your dinner plans while you are enjoying your morning coffee and soaking those cashews will seldom be forgotten.
- Package of your favourite pasta
- 1 cup of cashews
- 1 cup of vegetable broth
- 2 cloves of garlic
- 2 tbsp nooch
- 2 tbsp miso paste
- Added flavour of choice (optional)
- Roasted vegetable of choice (optional)
- Soak them cashews! At least 2 hours!
- Boil a pot of water and cook pasta according to package directions.
- Put all of the other ingredients (except the roasted vegetable) into the blender and blend until very smooth.
- Mix sauce with pasta and vegetables.
- Serve and enjoy!