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Vegan Mac & Cheese

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Ingredients
  

Mac and Cheese Sauce

  • 1 1/2 Cups Cashews raw and soaked
  • 3 tbsp Lemon Juice
  • 3/4 Cup Vegetable Stock
  • 3/4 tsp Dijon Mustard
  • 1 tsp Himalyan Salt
  • 3 tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Cayenne Pepper
  • 10 oz Macaroni Elbows

Wilted Garlic Spinach

  • 1 tbsp Olive Oil
  • 3-4 Cloves Garlic minced
  • 4 Cups Baby Spinach fresh
  • Salt & Pepper to taste

Instructions
 

Mac and Cheese Sauce

  • Soak cashews overnight or in boiling water for 1-2 hours
  • Cook your pasta according to package directions
  • Drain and rinse cashews. Add cashews and all other ingredients to a high powered blender. Blend until creamy and smooth. If the sauce is too thick add 1 tablespoon of vegetable stock to thin it.
  • Pour sauce over cooked pasta and mix to combine.
  • Serve warm
  • Top with wilted garlic spinach and vegan parmesan for some extra goodness!

Wilted Garlic Spinach

  • Heat olive oil in a pan over medium heat
  • Add minced garlic and saute for 1 minute
  • Add the spinach to the pan and cook until just wilted
  • Season with salt and pepper