Is there anything more comforting than a bowl of homemade mac and cheese? I thinkest not. There are tons of vegan mac and cheese recipes out there, but I have been refining my own version over the years. 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. I normally use chickpea shells instead of macaroni, as I personally prefer the shape and size of shells.
You can add any of your favorite vegetables, but I typically use swiss chard or kale, which go fabulously with the sauce.
1/2 cup raw cashews
3 tbsp nutritional yeast
2 tbsp white or yellow miso paste
2 tbsp coconut oil
1 tbsp brown rice flour or other flour
3 tbsp onion (about 1/2 medium onion), chopped
2 tbsp lemon or lime juice
1 cup water
A few pinches sea salt
1 package gluten-free pasta macaroni or shells (8 oz). I like Banza chickpea shells.
1 tbsp extra virgin olive oil
6-7 stalks swiss chard or kale
Cook the pasta according to the directions.
While pasta is cooking, wash the chard or kale stalks while separating the leaves from the stems. Discard the stems.
Towel-dry the swiss chard or kale leaves, rip up into bite-sized shreds, and place into a bowl.
Drizzle olive oil on the swiss chard or kale and massage oil into each individual shred. Put to the side.
Combine cashews, nutritional yeast, miso paste, coconut oil, flour, onion, lemon or lime juice, water, and sea salt in a blender.
Blend on highest setting until smooth.
Transfer into a sauce pan, and heat over low, stirring continually.
When the sauce starts to become thick or the desired consistency, combine it with the pasta.
Toss until the chard or kale, pasta, and sauce are thoroughly interspersed.