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Cashew Mac & Cheese


12 oz pasta (I used gluten free fusilli pasta)

1 cup raw cashews soaked in water for at least 4 hours (if blender is not high power or in hot water for 5 minutes -discard this water before blending)

1/2 cup water (more if needed)

3 tablespoons lemon juice

3 tablespoons coconut milk (or other non-dairy milk)

2 tablespoons chopped red pepper (or one jar pimentos)

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon onion powder

4-6 tablespoons nutritional yeast


Cook pasta according to package directions.

Blend all of the other ingredients together in a high-speed blender.

Add more water if too thick and nutritional yeast for more of a cheesy taste.

Drain pasta and top with sauce.

Cover and bake at 350 degrees Fahrenheit for 15 minutes. Serve hot.

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