Spring Vegan Mac & Cheese

cashew milk dairy free nut milk vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 


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


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!




Older Post Newer Post