Thursday, February 14, 2013

Cashew Macaroni and Cheese

This recipe is perfect if you're craving Kraft mac n' cheese. Kids and adults alike, will love it. 

  • 1 cup cashews (I soaked them for 12 hours but it isn’t necessary, just use more almond milk)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons nutritional yeast
  • 1/2 to 1 cup unsweetened almond milk, depending on the consistency of the cashews
  • 2 cloves garlic
  • salt, to taste
  • Steamed veggies of your choice (I used carrots and zucchini but I’ve used broccoli, cauliflower, and mushrooms before. They’re all good)
  • Pasta of your choice. It really doesn’t matter what kind. I’ve used elbow, spaghetti, and the curly kind. Gluten free works too, but is optional.
  • 4 to 8 ounces tofu (optional)
  1. Start the water boiling for the pasta.
  2. Start the vegetables steaming.
  3. Blend cashews in a blender until smooth, adding almond milk, vinegar, and lemon juice as you go. (if you have an awesome blender this should be easy. If not—like me—you might have to only put in a few cashews at first, and add a few at a time. I have a crappy blender).
  4. Add garlic, blend
  5. Blend in mustard, nutritional yeast, and salt.
  6. The water will probably have boiled at this point. Put in the pasta.
  7. Cook tofu however you want. I fried it in a little bit of olive oil. You can bake or grill it if you’d like. 
  8. Once the pasta is done, drain. Put the pasta in a large bowl (or back in the pot you cooked it in. Add the cheese sauce, veggies and tofu to the pasta, mix well.


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