Vegan Mac N Cheese

Ingredient List

1 box red lentil or chickpea pasta
1 1/2 cups raw cashews (soaked in water for at least an hour)
3 cloves garlic
¼ cup nutritional yeast
1 cup unsweetened almond milk (make sure it’s truly no sugar or the sauce will taste sweet!)
2 t hot sauce
½ t turmeric
½ t onion powder
½ t paprika
½ t chipotle powder
1 t stone ground mustard
1 t salt
To Garnish: Parsley and Black Pepper

Directions

Soak cashews in 4 cups water for at least an hour to soften. Drain and set aside.
Add cashews, milk, garlic, spices, hot sauce, nutritional yeast, mustard and salt to high powdered blender and blend until smooth. Depending on desired thickness of sauce, you may wish to add more milk or water to thin.
Boil pasta according to directions (around 10 minutes). Lentil pasta has a chewier consistency so sometimes I like to cook a minute or two more so it’s just beyond al dente.
Drain pasta and add back to pot. Stir in cheese sauce and sprinkle with black pepper and parsley.
I love adding steamed broccoli to this to boost the nutrition and fiber!