Name: Cashew Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup raw cashews (soaked overnight). You don't have to soak them if you have a high-quality high-speed blender.; 1/2 cup unsweetened oat milk (or plant milk of choice); 3 Tablespoons fresh lemon juice; 2 Tablespoons White Miso Paste; 4 Green Onions, bottom greens removed; 2 cloves garlic; 1 Tablespoon Dijon Mustard; 1 Shallot; 2 teaspoons garlic powder; 2 teaspoons pepper; 6 Tablespoons Nutritional Yeast; 1 Tablespoon Liquid Smoke (I used hickory flavor); 1 roasted red pepper ( I used a jarred one without oil); 1 teaspoon paprika; 1 recipe coconut bacon; 16 ounces of noodles of choice

Have you discovered the magic of cashews? I'm in love with Cashew Mac and Cheese topped with Coconut Bacon! What can I say? It's a game-changer. Vegan cashew mac and cheese is simply to die for!

When we were in San Diego recently, we ate at one of the best vegan restaurants EVER!!

Although we went to many vegan restaurants on our trip, Donna Jean stands out as one of the best plant-based eating experience we have ever encountered.

First, we ordered the most incredible vegan mac and cheese I have ever eaten. Served in an iron skillet, Donna Jean's cashew mac and cheese recipe was so creamy and delicious; I couldn't believe it was vegan.

Of course, I begged for the recipe, and without hesitation, the waitress told me the secret to epic mac and cheese: raw cashews, miso, and coconut milk. So, after many trials and errors, I mastered it but switched out the coconut milk for oat milk for a less fat version.

MAKING CREAMY MAC AND CHEESE SAUCE IS MAGICAL

As with most dishes, the magic is in the sauce. Once I knew the secret to make the best cashew mac and cheese, I had to figure out the combination of those ingredients to make the magic happen.

Even though I would love to tell you it happened the first time, I would be a liar. In fact, I think mastering cashew mac and cheese took more time than I would like to admit. But now that I figured it out, I thought I should share it with you.

CASHEW MAC AND CHEESE SAUCE: CASHEWS, MISO, AND OAT MILK OH MY!

Raw cashews (soaked overnight). You don't have to soak them if you have a high-quality, high-speed blender.
Oat Milk (or plant-milk of choice)
Lemon juice
Roasted Red Pepper
White Miso Paste
Green Onions
Garlic
Dijon Mustard
Shallot
Garlic powder
Pepper
Nutritional Yeast
Liquid Smoke (I used hickory flavor)
Paprika

HOW TO MAKE COCONUT BACON FOR CASHEW MAC AND CHEESE RECIPE

Then, I figured why not make it more decadent by adding coconut bacon. Although I have made tempeh bacon and mushroom, eggplant, and soy bacon, coconut bacon is by far my favorite. And it is so easy to make.

Unsweetened coconut chips
Maple Syrup
Tamari or Soy Sauce
Liquid Smoke ( I used hickory flavor)

CREAMY, DREAMY CASHEW MAC AND CHEESE IS DRESSED TO IMPRESS!

I hope you love this mac and cheese recipe as much as I do. Even if you don't add the coconut bacon, you won't be disappointed.

Cashew mac and cheese is fabulous either way. Add a little hot sauce to kick it up a notch, if that's your thing. Or add some roasted balsamic vegetables and make it a party in a bowl!

IF YOU LOVE MAC AND CHEESE AND CREAMY PASTA RECIPES, TRY THESE!

6 servings

Cashew Mac and Cheese

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cashew Mac and Cheese is smokey, creamy, delicious, and melts in your mouth. Top it with coconut bacon, and take your mac and cheese to the next level!

Ingredients

SAUCE

1 cup raw cashews (soaked overnight). You don't have to soak them if you have a high-quality high-speed blender.
1/2 cup unsweetened oat milk (or plant milk of choice)
3 Tablespoons fresh lemon juice
2 Tablespoons White Miso Paste
4 Green Onions, bottom greens removed
2 cloves garlic
1 Tablespoon Dijon Mustard
1 Shallot
2 teaspoons garlic powder
2 teaspoons pepper
6 Tablespoons Nutritional Yeast
1 Tablespoon Liquid Smoke (I used hickory flavor)
1 roasted red pepper ( I used a jarred one without oil)
1 teaspoon paprika

Coconut Bacon (optional)

1 recipe coconut bacon

Pasta

16 ounces of noodles of choice

Instructions

SAUCE

Drain and rinse the raw cashews
Add cashews and all ingredients, except for the macaroni, in a blender.
If you soaked your cashews, it would take less time to blend (I used a Nutri-bullet)
If you did not soak your cashews, you need to blend until smooth.

MACARONI

In a large pot, fill 3/4 of water and 2 teaspoons of salt.
Wait until the water starts boiling before adding macaroni.
Follow directions on the package (I oiled for 7 minutes per package instructions)
Drain noodles completely in a colander
Return noodles to the pan

ADD SAUCE

Add sauce to hot noodles.
You do not need to heat the sauce. The sauce will heat when pour and stirred onto the hot noodles.
Serve and add coconut bacon to the top.

OPTIONAL TOPPINGS

Add hot sauce
Add scallions
Add salsa or chopped tomatoes.
Add jalapeños
Add balsamic roasted vegetables

Notes

For smaller batches, cook the amount of noodles you want and add as much sauce as you like. Then, use the cashew cheese sauce for other recipes. The sauce will last up for 5 days in the refrigerator.

Or, freeze the sauce, and thaw it when desired.

Recommended Products

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 293Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 329mgCarbohydrates 25gFiber 7gSugar 8gProtein 13g

Nutrition facts may not be 100% accurate.

Kathy Carmichael