"Dusty's Jacked Mac" with Cashew Cheese Sauce (Gluten-Free Option)
Why I Love This Recipe
This was the "5 Ingredient Challenge" recipe for Episode 6 of The Vegan Roadie in Philadelphia, PA.
I'm very excited to share this dish as I took about 6 months to craft and perfect this mac. No smoke and mirror's here! I'm not calling it Macaroni and Cheese because it's not. It's "Dusty's Jacked Mac," a delicious pasta and sauce concoction bursting with rich flavor and a creamy texture. It's the perfect fix for me when I am CRAVING the Standard American Diet (S.A.D.) mac n cheese.
Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter #5IC #kaledit
Ingredients You'll Need
1 cup cashews, soaked overnight
1 tablespoon tahini
1 tablespoon dijon mustard
1 tablespoon mild yellow miso
1/2 cup nutritional yeast
1 lb pasta of your choice
1 & 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1/2 teaspoon apple cider vinegar
*paprika and chopped parsley, optional (for garnish)
Soak your cashews overnight in water (There are short cuts for this like boiling for 10 minutes, but soaking will give you a very creamy texture)
Cook your pasta according to package directions
While pasta is cooking drain cashews and put in blender and add all remaining ingredients
Blend until smooth creamy (I use my Nutribullet and takes less than a minute, but if you've soaked your cashews well any blender should work)
Drain pasta, combine with sauce and ENJOY!
*Tasty Tips: I like a saucier pasta so I usually only combine 3/4 pound of pasta, but you can change to your tastes.
Feel free to add in some goodies. My favorites are sundries tomatoes, broccoli and Field Roast Sausage.
-Easy to make this gluten free by switching up the pasta