Spring Vegan Mac & Cheese

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For pasta

• 6 oz. package (454g) pasta
• 16 oz. package (454g) fresh or frozen peas

For cashew cheese sauce

• 3-4 cups cashew milk made with the NutraMilk
• 1/4 cup (10g) nutritional yeast, optional
• 1 clove garlic or 1 teaspoon garlic powder
• 1 tsp. onion powder
• 2 tsp. white miso paste or 2 teaspoons Dijon mustard
• juice of 1/2 lemon or 2 teaspoons vinegar
• 1 tsp. salt, or to taste
• black pepper, to taste

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

For pasta & peas:

• In a large pot, add water and bring to a boil. Cook pasta according to package directions, add the peas with the pasta to cook. Pasta should be al dente or just fork tender.

For sauce:

• Bring cashew sauce ingredients to boil in a small saucepan and simmer for 15 minutes until it´s sauce is reduced (thick and creamy).
• Once pasta and peas have been drained, add back to the pot they were cooked in and add the cashew cheese sauce over top, stir to combine. Serve and enjoy!