Mac and 'Shews (Vegan Mac and Cheese)

Cashews are basically vegan dairy. Blend them with a little liquid and you've got a smooth cream, similar to half-and-half. Mixed with broth, nutritional yeast, miso and seasonings along with the macaroni and you've got delish mac 'n cheese.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 430 Calories

Ingredients

• 3 tablespoons fresh lemon juice
• 2 teaspoons onion powder
• 1 cup vegetable broth
• black pepper to taste
• ½ teaspoon salt, or to taste
• 3 tablespoons nutritional yeast flakes
• 1 cup unroasted cashews
• 2 teaspoons white miso
• 8 ounces small shell pasta or macaroni
• 1 ½ cups arugula (Optional)

Recipe Instructions

Step 1

Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix®), scraping down sides with a spatula until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients.

Step 2

Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.

Step 3

Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.