Mac & Cheese
Serves 415 mins prep30 mins cook
A delicious vegan twist on the classic mac and cheese, made with pasta, a creamy coconut milk and cashew cheese sauce, topped with vegan shredded cheese. This recipe is easy to follow and results in a comforting dish perfect for any meal.
0 servings
What you need
cup raw cashews
cup cashew milk
oz pasta
clove garlic
tsp salt
can coconut milk
tsp turmeric
cup vegan cheese
Instructions
1: Preheat oven to 400ºF. 2: Chop garlic and onion. 3: Put plant milk, cashews, and nutritional yeast in a blender, process until combined, and set aside. 4: Sweat garlic and onion in a separate pan until soft. 5: Combine the sautéed garlic and onion with the cheese sauce mixture from the blender and coconut milk, and half of the shredded cheese. Simmer until the sauce thickens. 6: Cook pasta, then strain and combine with the cheese sauce. 7: Transfer to a baking dish, spread evenly, and layer the remaining shredded cheese on top. 8: Bake for 10 minutes, then broil until the cheese is melted. 9: Top with dried parsley, serve, and enjoy.View original recipe