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My review
Mac and 'Shews (Vegan Mac and Cheese)
101
isachandra
"Cashews are basically vegan dairy. Blend them with a little liquid and you've got a smooth cream, similar to half-and-half. Mixed with broth, nutritional yeast, miso and seasonings along with the macaroni and you've got delish mac 'n cheese."
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Ingredients
20 m servings 430Original recipe yields 4 servings (4 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix(R)), scraping down sides with a spatula until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients.
- Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.
- Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.
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Footnotes
- Cook's Notes:
- If your blender's on the weaker side, no problem. Just soften the cashews first. Either soak them in water for 2 hours or boil them for 15 minutes, then drain before blending.
- You can use any type of pasta: whole wheat, gluten free, etc.
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
9/9/2016
WOW! Very Impressed!! We are not a vegan family but my daughter wanted to make this for her friend who can't eat dairy... I was very skeptical but everyone loved it!! The sauce has a unique f...
Most helpful critical review
11/10/2018
I am not sure if anyone else experiences this, but mine tasted a little sour. I followed the recipe minus adding the arugula; I used broccoli. The taste was consistently sour throughout the proc...
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9/9/2016
WOW! Very Impressed!! We are not a vegan family but my daughter wanted to make this for her friend who can't eat dairy... I was very skeptical but everyone loved it!! The sauce has a unique f...
8/11/2016
I'm a cheese addict, so I was pleasantly surprised at how satisfying this no-cheese mac is. And my Vitamix blew through those cashews, even without soaking them first. I added a touch more miso....
4/9/2017
I hate when people make changes to a recipe and then review it, but my changes were very minor and even without them, I would still rate it five stars! This is my first vegan recipe and I'm in l...
9/17/2016
Delicious! And so quick and easy to put together! We highly recommend this recipe. We are new to plant based eating so we still have a taste for real cheese, and this recipe did not disappoint u...
2/7/2018
This is truly tasty! I substituted garlic powder for the onion powder (I prefer garlic flavor to onion), but that's my only mod. I mixed the finished sauce with bowtie pasta and peas and it wa...
11/26/2017
This recipe is really good! Will def be making this again. I used spinach instead of arugula :)
4/13/2017
I thought this WAS very satisfying as other reviewers have mentioned. I'm switching to a vegan lifestyle so cheese without dairy is still new to me. Remember to mix up the pasta with the sauce a...
11/10/2018
I am not sure if anyone else experiences this, but mine tasted a little sour. I followed the recipe minus adding the arugula; I used broccoli. The taste was consistently sour throughout the proc...
10/26/2018
Absolutely fabulous. The texture is very similar to a slow cooker mac n cheese. I used a 12oz box of rotini and made half again the sauce (so in proportion to the recipe) and spinach in place of...