Cashew cream sauce is really the best thing ever! Who knew that blending soaked cashews with some water would make the yummiest sauce? I definitely didn't until just recently and the best part is that you don't get that gross feeling of your bowels getting messed up by all the dairy and fat afterwards. Do you understand how many creamy pasta dishes I can eat now? Copious copious copious amounts and I'm so stocked about it.
Since I'm like five years old on the inside the first creamy pasta dish I made is, of course Macaroni and cheese! Large macaroni noodles only with extra cheese sauce is the way to do it. One thing that I know for sure is that even if I never go vegan I'll still be eating vegan mac and cheese by the bowlful until I'm 100 years old. No doubt about it. Large macaroni noodles only and make it extra creamy please!
Vegan Mac and Cheese
Servings 4 people
1-16 oz. package of elbow macaroni
1 Cup of cashews
1 1/2 Cups of water (plus more for soaking cashews)
2 Tbsp. of nutritional yeast
1/2 of a sweet potato
1 Peeled carrot
Salt (to taste)
In a medium sized bowl, soak the cashew in water for about 1 hour and 30 minutes.
In the mean time, bring a large pot of water to a rolling bowl and cook the sweet potato and peeled carrot until soft.
Once the carrot and sweet potato are soft, take them out of the hot water, and let them cool until you can touch them. Once the sweet potato is cool enough take off the skin off.
Drain out the cashews from the water that you soaked them in and add the cashews to a food processor along with 1 1/2 cups of water, nutritional yeast, sweet potato, and the carrot. Blend until smooth. (Approx. 5 minutes)
Taste the cheese sauce and add salt if needed. Pour into a bowl and set aside.
Bring a large pot of water to a rolling bowl and cook the macaroni according to the instructions on the back of the packaging.
Drain the noodles and add the cheese sauce while it is still hot! If it is too thick add a little bit of starchy pasta water otherwise eat the mac and cheese while its hot!