Creamy. Savoury. Delicious. The BEST part is it’s completely plant-based!
For the cheez sauce:
1 1/2 cups raw cashews (soaked, rinsed)
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt (option to omit)
1/4 – 1/2 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2- 1 tsp. dijon mustard
3-4 cups of sauteed mushrooms or roasted broccoli….or both!
For the macaroni n’ cheese casserole:
16 ounces of elbow or shell pasta of choice ( I used brown rice macaroni)
freshly ground black pepper
paprika, for garnish
Preheat the oven to 350. Prepare your sauteed mushrooms and/or roasted broccoli first. You can sautee your mushrooms in a pan with a tsp of olive oil or omit the oil and use water for a “healthy sautee”. Next, boil the water for your pasta.
While you’re waiting for your pasta to cook you can start working on the “cheez” sauce.
Add the first 10 recipe ingredients into a high-power blender or food processor. Blend until smooth and creamy.
Once your pasta is cooked, drain and rinse it, return it to the pot and mix it with the cheeze sauce. Add the sauteed mushrooms.
Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish (I used a bit of EVOO to make sure it wouldn’t stick) and garnish with paprika and black pepper.
Bake at 350F for 20-25 minutes, then let it cool for about 5 minutes before serving.
This recipe is inspired by Detoxinista 🙂