Today I woke up craving a childhood favorite and luckily had all of these ingredients in my cupboards already (I love when that happens). Unfortunately I didn’t have macaroni noodles on hand, I don’t think I ever do. But the Banza rotini pasta works just fine – any pasta for that matter. I whipped up the cheese in a total of 10 minutes, and it’s pretty minimal ingredients for the amount of flavor it has. Let me know if you give this a try!
Mac n Cashew Cheese
A childhood favorite, done healthy.
- 1 cup raw cashews
- 2 tbsp lemon juice
- 1/2 cup water may need to add more to achieve desired consistency
- 1 1/2 tsp sea salt
- 2 tbsp nutritional yeast
- 1/2 clove garlic
- 1/4 tsp turmeric for color
- 1/4 tsp dijon mustard
- 1 pinch cayenne pepper optional
Boil raw cashews in water for 10 minutes to soften them up, strain and dump water when done.
While cashews are boiling, add water, lemon juice, sea salt, nutritional yeast, chili powder, garlic, turmeric, cayenne, and mustard to a nutri-bullet or strong blender.
Strain cashews and toss into the blender with the rest of the mixture. Blend on high for 1 minute. Add more water (little by little) if you want the cheese more liquid-y.
Begin boiling water for pasta. Add in 3 cups of your choice of pasta. I used Banza rotini noodles.
Strain pasta, return to pot and pour in cheese mixture. Mix together, while heating on low until everything is hot. Serve in a bowl with fresh cracked pepper and red pepper flakes. Enjoy!