A few added spices like garlic and onion powder will add flavor. You can soak the cashews, but often times I skip this step with no ill effects. Cheese Sauce: The base of the sauce is raw cashews.Peas: The peas I used here were frozen, but fresh would be great too! They will cook right along with the pasta, making this super easy!. ![]() Pasta: I used elbow pasta here as it’s a classic mac and cheese pasta, but feel free to use your favorite style pasta – shells, penne, campanelle, rotini, rigatoni or fusilli work well. ![]() The ingredients are simple, and you may already have most of them on hand in your pantry! Both comforting and hearty, the whole family will love this plant-based mac and cheese! Ingredient Notes It’s completely dairy-free, well-rounded, and full of wholesome plant-based ingredients. And leftovers hold up well when refrigerated, making for great make-ahead lunch ideas too! ![]() It’s quick + easy! Creamy, delicious, and ready in 30 minutes, this homemade vegan mac and cheese is a perfect recipe for the weeknight meal rotation. More Cheesy Vegan Recipes! Why We Love This Recipe!
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