Ultimate Cashew Mac n Cheese
The ultimate VEGAN Mac n Cheese! This recipe is dairy-free and gluten-free, packing in protein thanks to Banza Pasta. The perfect bowl to warm up with!
Ingredients
- 1 ½ cups of raw cashews
- 2 roasted garlic clove*
- 1 cup of almond milk
- 3 tablespoon of nutritional yeast
- 2 teaspoons of Dijon mustard
- 1 tsp of apple cider vinegar
- 1 tsp Paprika
- Salt
- 2 cups spinach
- 1 box of pasta of choice I like Banza Shells
Instructions
- Soak cashews in boiling water for 10-20 minutes.
- Drain and rinse cashews, add to a high speed blender along with roasted garlic, almond milk, nutritional yeast, mustard, apple cider vinegar, paprika and salt. Blend on high until smooth and creamy. *May require additional almond milk or pasta water to reach desired consistency.
- While cashews soften, cook pasta according to box instructions. Make sure to save some pasta water before draining and rinsing pasta.
- Add pasta back to cooking pot on low heat, add spinach and fold in about 3/4 of creamy sauce mixture. To achieve a lighter mixture add in some pasta water.
Notes
*To make roasted garlic, simple coat garlic cloves in olive oil and air fryer at 365F for 5-7 minutes. (Garlics should be lightly golden)
**Store left over sauce in an air-tight container in the fridge for 5-7 days. Makes a great dip!
**Store left over sauce in an air-tight container in the fridge for 5-7 days. Makes a great dip!