Rating: 4.5 stars
48 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix®), 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.

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.

Nutrition Facts

430 calories; protein 17.6g; carbohydrates 57.2g; fat 16.8g; sodium 525mg. Full Nutrition