This is one of my favorite pasta dishes. I usually use quinoa shells instead of macaroni, as I prefer the size and shape. In this particular cheese sauce, I add coconut oil and white miso, which add to the richness and flavor of the cheese sauce.
The creaminess of the cashews, the cheddary-ness of the nutritional yeast, and the tartness of lemon or lime juice create a very cheesy taste and texture, that doesn’t involve cruelty or cholesterol!
You can add any of your favorite vegetables, but I always use swiss chard or kale, which go fabulously with the sauce.
The pasta dish also makes for great leftovers. I like to dust it with extra nutritional yeast and sea salt, then heat it in the stove until it’s hot and slightly crunchy.