Vegan Macaroni and “Cheese”

Adapted via
Serves: 4 to 5

For Pasta:
♦ salt (to taste)
♦ 8 oz pasta of choice

For Sauce:
♦ 1 cup raw cashews, untoasted
♦1/3 cup + 3 tsp grapeseed or safflower oil, divided
♦ 1 1/3 cups water
♦ 5 tbsp nutritional yeast*
♦ 1 tsp garlic powder
♦ 3 shallots, minced
♦ salt and pepper (to taste)

Bring a large pot of water to a boil; keep simmering and set aside while preparing the sauce.

To make the sauce, first puree the cashews in a food processor. With the machine slowly running, drizzle in the 1/3 cup of the oil and water. Add the nutritional yeast, garlic powder, and some salt; continue to blend until you reach a smooth and creamy consistency.

Stir the pasta and salt into the pot of boiling water, and allow to cook for the prescribed amount on the package; begin to heat the sauce (drain once it reaches al dente and set aside until the sauce is finished).

Heat a large dutch oven over medium heat and then add the oil, followed by the shallots. Sauté the onions until soft and lightly golden, about 5 minutes. Add the cashew mix and bring to a simmer; the sauce will thicken as it heats. You may want to add a touch more water until you reach the right consistency; taste for seasoning, and fold the cooked pasta into the sauce – serve immediately.

Read more about this dish and my musical pairing by clicking HERE.

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