1/2 cup - raw cashews (soaked then drained)
1 1/2 cups - water
2 Tbsp - Nutritional Yeast
2 tsp - Dijon Mustard
1/2 tsp - salt
1/2 tsp - Black pepper
1 Tbsp - Olive Oil
3 - Garlic cloves (minced)
1 - small onion (finely chopped)
2 - jalapeno (finely chopped)
2 Tbsp - vegan cream cheese or cashew cream (optional)250g - Pasta of choice
1/2 cup - Breadcrumbs
- Add the cashews, water, nutritional yeast, dijon mustard, salt, and pepper to a high speed blender and blend until smooth and creamy. Set aside
- Cook Pasta according to package directions, reserve approximately 1/2 cup of the pasta water
- Heat the olive oil in a pan in medium/high heat, then add the onion and cook for 2 min
- Next, add the garlic and jalapenos and cook for another minute
- Reduce heat to medium and add the cream cheese (if using) and cashew sauce to the pan, stirring until everything is well incorporated
- Add the pasta and 1/2 cup of pasta water to the pan and mix everything together, letting cook for 2-3 minutes until thick and creamy
- Transfer the mac and cheese to a baking dish and top with breadcrumbs
- Place under broiler for 1-2 minutes (keep a close eye on it) until browned
- Remove and serve
- We kept the seeds in the jalapenos before and it was pretty spicy.
- Double it for sure! We did only 3 jalapenos with the doubled recipe (we kept all seeds)
1 1/2 cups - raw cashews
1 cup - water
1 - garlic clove
3/4 tsp - salt
- Soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
- Drain, then add to a blender with 1 cup of water, garlic and salt. Blend until very smooth.
- For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
- Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
- For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.