When I was a kid my mom was always preparing elaborate and wholesome meals from scratch, with plenty of vegetables. I remember saying “Why can’t we just eat “normal” food.” When I went to friends I “got to eat” ramen, spagetti-o’s, kraft mac and cheese, and “delivered” pizza. Sometimes though, she would break out the velveeta, and OH MY GOODNESS, we loved it.
When we were a bit older we started wanting to make mac and cheese from scratch and my sister would make Alton Brown’s baked mac and cheese and DANG that was good. Since going vegan, cashew sauce has been my favorite replacement for the creamy, cheesy, and delicious sauce I remember.
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Ingredients
2 cups raw cashews (soaked)
1/2 cup water
3/4 cup veggie broth
1 carrot
1/2 onion
1/4 cup nutritional yeast
1 tbsp paprika
1 tbsp goji berries
2 tsp apple cider vinegar
1 tsp mustard powder
salt and pepper (to taste)
Directions
- Bring a pot of water to a boil. Cook pasta to package instructions.
- In a sauté pan, saute the onion, garlic cloves, and carrot until the carrot is soft and fork tender .
- Combine all ingredients into a high speed blender. You may need to ad 1/4- 1/2 cup water depending on the power of your blender.
- Taste and adjust.
- Pour over noodles! You can also add this on top of broccoli casserole, “cheesy” rice bakes, or nachos! You can chill and save for 3-5 days.
*If you did not soak your cashews you can boil them with the carrot to help the blending process.