Ever notice how the boxed mac n’ cheese tastes completely different when you reheat the leftovers? It isn’t nearly as tasty the next day. Well, with this recipe, the exact opposite is true. You’re gonna want to make the sauce ahead of time and let it sit in the fridge overnight. Let me explain…
This recipe was inspired by one called “Vegan Mac n’ Cheese.” I’m not calling it that, because I think it sets expectations too high. There’s just nothing like real cheese. If you approach this recipe with the notion that it will taste like its dairy-laden counterpart, you’re going to be disappointed. But if you’re willing to try something new, you’ll be amazed at how creamy and comforting a sauce made from cashews can be.
I don’t even like cashews, but I decided to try the “Vegan Mac n’ Cheese” because the author claimed it rivaled the Barefoot Contessa’s version filled with milk, butter, gruyere and cheddar cheeses.
Um, not quite.
It was okay, but it wasn’t something I wanted to eat again. Unfortunately, I had a giant pot of leftovers, and I couldn’t bring myself to throw it all away. So, into the fridge it went. The next day I filled my bowl out of obligation, determined not to waste food. (Raw cashews aren’t cheap!) But something had happened overnight. A miracle? No, probably not, but that reheated pasta was good! By day 3, I was hooked.
You might be confused when you see nutritional yeast on the list of ingredients, but don’t worry, it’s Daniel Fast approved! It is an inactive yeast, which means it’s not a leavening agent. Nutritional yeast is a popular supplement with vegetarians and vegans because it has a significant amount of plant-based protein. It’s also gluten-free and chock-full of B vitamins. Affectionately called “nooch,” it comes in the form of flakes or powder and has a savory cheesy flavor.
This pasta may not replace your favorite mac n’ cheese, but it’s packed with flavor and the texture is delightfully creamy. I used brown rice and quinoa fusilli, but shells or elbow macaroni will work, too.
Give it a try. You’ll be glad you did.
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Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon dry ground mustard
- 8 oz dry pasta
Instructions
- Soak cashews in water for 2 hours; rinse.
- In a food processor or high-powered blender, process all ingredients (except pasta) until smooth. Store in a covered container in the fridge for at least 8 hours or overnight.
- When ready to serve, cook whole grain pasta according to package directions. Meanwhile, add sauce to a small pot and warm over low heat, stirring occasionally. When pasta is cooked and drained, add sauce and stir to combine.