A creamy cheesy VEGAN macaroni and cheese that cooks very quickly. Yum!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: main dish
Cuisine: American
Author: Valerie Mates
Ingredients
Sauce ingredients:
2cupscashews
2 1/2cupscold waterdivided
2tablespoonstapioca starch
2teaspoonspotato starch
1 1/2teaspoonssalt
1 1/2teaspoonscider vinegar
1 1/2teaspoonsfreshly squeezed lemon juice
1/4cupolive oil
2teaspoonsturmeric
1teaspoonsmoked paprika
Other ingredients:
1poundpasta -- gluten-free if you eat that waywhich I do!
optional: goes well with broccoli as a side dishsee my broccoli recipe
Instructions
Start cooking the pasta.
Place the cashews and one cup of the water in a high speed blender. Blend until smooth. Let it sit for a couple of minutes (to soften the tiny cashew pieces) while you juice the lemon and add the rest of the sauce ingredients EXCEPT not the rest of the water, to the blender. Blend again until very smooth.
Place the sauce mixture in a large nonstick pan. (Nonstick is essential for this recipe!)
Start heating the sauce and stirring with a wooden spoon.
Use the rest of the water to rinse out the blender, then add it to the sauce.
Heat and stir the sauce until it thickens and starts to pull away from the sides of the pan.