Reluctant Housewife: Vegan Mac 'n Cheese
Mmm, mmm, I do love me some mac 'n cheese and I can't think of anything better than a VEGAN version that tastes amazing! Well, for all of my vegans out there and my non-vegans who are down for the ride this is going to be your new favorite go to meal! Not only is it super easy to make it'll last you more than a couple of meals. So that means left overs and less cooking as summer rolls on in.
Watch the Reluctant Housewife episode here and grab the recipe below!
Vegan Mac 'n Cheese
1 1/2 cups of raw cashews
2 garlic cloves
1/4 cup nutritional yeast
1 cup unsweetened almond milk
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon dijon mustard
salt and pepper to taste
1 pound of vegan pasta
Soak your raw cashews in four cups of water for at least two hours. Drain when done.
In a blender add all of your ingredients (except of course your pasta) and blend until smooth.
I told you this was easy.
Boil your pasta and when al dente drain.
Add sauce to your pasta and serve immediately!
Sauce makes three large servings and can be stored in an air tight container in the fridge up to five days.