![]() Add in the spices, nutritional yeast and 2 cups of the almond milk. Drain cashews and transfer to a blender or food processor.In a small bowl stir together all the spices and salt.You don’t want your pasta to be fully cooked, as it will continue to cook when you bake it later on. Cook pasta for 7 minutes, until al dente.Soak cashews for 15 minutes in water until soft. Carefully scoop out a cup of water and pour it into a smaller bowl over your cashews. Bring a large pot of water to a rolling boil for the pasta.And this cheese-lover is, well, obsessed. This mac is the creamiest, dreamiest pasta ever. I also sometimes makes this with chickpea or lentil pasta to pack it with protein that will leave you feeling super full and satisfied! While this vegan mac and cheese is plenty filling and nutritious on its own, I also love serving it with a big salad and roasted broccoli or another veggie to really complete the meal. What to serve this vegan mac and cheese with Cook your pasta al dente: The pasta will continue to cook in the oven so you’ll want to make sure it’s underdone to prevent it from getting too mushy!.Soak your cashews until they are super soft: The smoooshier your cashews are, the easier it will be to blend them up into your cheese-free cheese sauce!. ![]() We have a Vitamix, but any high powered blender will get the job done. ![]()
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