Easy Vegan Mac and Cheese

vegan vegetarian cashew mustard garlic miso

Rachel Ama

2 Servings

Source

Ingredients

250g (9 oz) cashew nuts

4 tablespoons nutritional yeast

1 tablespoon white miso paste

1 teaspoon vegan Dijon mustard

½ teaspoon ground turmeric

1 teaspoon garlic granules

Sea salt

250g (9 oz) macaroni pasta

300ml (10 fl oz) Cheeze Sauce

Sea salt and pepper

Method

Place all the ingredients in a high-speed blender. Add 440ml (15 fl oz) water and blend until completely smooth. You should end up with about 600ml (20 fl oz) of sauce.) The sauce is now ready to be used. It will keep in the fridge for 3 days, or in the freezer for 3 months.

Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. When ready, reserve a cupful of the cooking water, then drain the pasta as usual.

Return the pasta to the pan and place over a medium heat. Stir in the cheeze sauce and heat until the sauce begins to thicken. Add a splash of the reserved water if the sauce has thickened too much. Season with salt and pepper. Serve immediately.