The Star of this Vegan Mac and Cheese; Cashew !

When we look at alternatives to cheese, cashews are often used for their creamy side. The Basic Recipe for making this Vegan Mac and Cheese sauce is very simple. For the cheesy taste, we use nutritional yeast and for the beautiful orange color we use carrots. You end up with a creamy and smooth sauce.

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Cashew Benefits

Cashews are rich in a range of nutrients. One ounce (28 grams) of unroasted, unsalted cashews provides you with around (1Trusted Source):

Calories: 157
Protein: 5 grams
Fat: 12 grams
Carbs: 9 grams
Fiber: 1 gram
Copper: 67% of the Daily Value (DV)
Magnesium: 20% of the DV
Manganese: 20% of the DV
Zinc: 15% of the DV
Phosphorus: 13% of the DV
Iron: 11% of the DV
Selenium: 10% of the DV
Thiamine: 10% of the DV
Vitamin K: 8% of the DV
Vitamin B6: 7% of the DV

Cashews are especially rich in unsaturated fats — a category of fats linked to a lower risk of premature death and heart disease (2Trusted Source, 3Trusted Source, 4Trusted Source).

They’re also low in sugar, a source of fiber, and contain almost the same amount of protein as an equivalent quantity of cooked meat (5Trusted Source, 6Trusted Source, 7Trusted Source).

In addition, cashews contain a significant amount of copper, a mineral essential for energy production, healthy brain development, and a strong immune system. They’re also a great source of magnesium and manganese, nutrients important for bone health (8, 9, 10).

Vegan Mac and Cheese

The Basic Recipe for making this Vegan Cheese sauce is very simple. For the cheesy taste, we use nutritional yeast and for the beautiful orange color we use carrots

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6–8 1x
Category: dinner

Ingredients

Scale

1 cup of cashew nuts
2 cups diced carrots
2 cups of vegetable milk
5 tbsp nutritional yeast
1 tbsp of lemon juice
3 tbsp virgin coconut oil
2 cloves garlic
1 tsp. sea salt
1 onion
1/4 tsp. sweet paprika tea
2 tbsp. tomato paste
Freshly ground pepper to taste
8 cups of cooked pasta of your choice,

Instructions

Soak the cashews in a bowl of hot water for 30 minutes. Rinse and drain. Combine all ingredients in a blender on high speed until smooth and creamy. Adjust the seasoning to taste.
Cook the pasta in boiling salted water as directed on the package.
Meanwhile, pour the sauce into a large saucepan to heat over medium heat.
Once the pasta is cooked and drained, put it in the saucepan with the cheese sauce and mix well.