15 Minute Mac & Cheese - Cashew e Pepe Version
Ingredients
- 8 oz. Elbow Macaroni
- 1 cup raw cashews
- 2 cups unsweetened plant-milk
- 2 Tbsp nutritional yeast
- 1 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) or white miso paste
- 2 Tbsp olive oil
- 1/4 tsp Lactic Acid or lemon juice to taste
- Lots of black pepper
- Vegan parmesan for topping optional
Instructions
- Cover the cashews in boiling water for 10 minutes.
- Drain cashews and add them to a high speed blender with the plant milk and blend until smooth.
- Add dried pasta to a saucepan. Next cover the pasta in about 2 cups of water (use more or less as needed). Throw in a good pinch of salt and then bring the water to a boil. Stir occasionally to keep the pasta from sticking.
- Once the water is boiling, lower the heat and cook until al dente and most of the water has evaporated.
- Add the cashew cream and all the other ingredients to the pasta and stir until combined.
- Season to taste, top with more black pepper and vegan parmesan if desired and serve immediately!
Notes
If you want this to go faster, bring the pasta to a boil while the cashews soak in the hot water.
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