INGREDIENTS
- 8 oz. gluten-free pasta (I used brown rice pasta)
- 1 cup raw cashews, soaked for a few hours (you can also pour boiling water over them and let them sit for ~45 minutes if you're time-crunched)
- 1/2 cup water
- 2 Tbsp. full-fat coconut milk
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp smoked paprika
- 2 Tbsp onions, chopped
- 2 tsp smoked sea salt, or more to taste
DIRECTIONS
- Cook pasta according to package directions until al dente.
- While pasta is cooking, drain the cashews and discard the water. In a high-speed blender, blend together the cashews, water, garlic, coconut milk, lemon juice, nutritional yeast, paprika, onions, and smoked sea salt until it becomes a creamy consistency.
- Pour over pasta and mix until pasta is fully coated.
- Add roasted vegetables (optional, but encouraged!) and enjoy!
This vegan mac 'n cheese dish fits into that sweet spot between foods that taste delicious and foods that are good for you.