Spring Vegan Mac & Cheese

cashew milk dairy free nut milk vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

INGREDIENTS

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For pasta

  • 6 oz. package (454g) pasta
  • 16 oz. package (454g) fresh or frozen peas

For cashew cheese sauce

  • 3-4 cups cashew milk made with the NutraMilk
  • 1/4 cup (10g) nutritional yeast, optional
  • 1 clove garlic or 1 teaspoon garlic powder
  • 1 tsp. onion powder
  • 2 tsp. white miso paste or 2 teaspoons Dijon mustard
  • juice of 1/2 lemon or 2 teaspoons vinegar
  • 1 tsp. salt, or to taste
  • black pepper, to taste

INSTRUCTIONS

For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container. 

For pasta & peas:

  • In a large pot, add water and bring to a boil. Cook pasta according to package directions, add the peas with the pasta to cook. Pasta should be al dente or just fork tender.

For sauce:

  • Bring cashew sauce ingredients to boil in a small saucepan and simmer for 15 minutes until it´s sauce is reduced (thick and creamy).
  • Once pasta and peas have been drained, add back to the pot they were cooked in and add the cashew cheese sauce over top, stir to combine. Serve and enjoy!

 

 

 



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