Summer Mac n Cheese
Ingredients: Cashew, soy milk (or almond milk), onion, garlic, jalapeno, S&P, EVOO, arugula, cumin and nutritional yeast (optional)
First I made the cashew cream base by pre-soaking 1 cup of cashew overnight in the fridge. (or at least 6 hours)
Drain well and put the cashew in the blender with soy milk. Cashew: soy milk = 1: 0.5
Until they turn this thick and creamy consistency!
Sautee some onion, garlic with S&P and EVOO
Add the sauteed onion and garlic into the cashew cream… Incorporate everything and blend it well until you’re happy with the consistency. (I actually added some japaleno, just for a little kick)
Season with S&P, cumin, jalapeno, or a little soy milk. Adjust the seasonings accordingly, extra cumin, S&P, or nutritional yeast, etc.
Finally incorporate the “cashew cheese” with macaroni
At the last minute I decided to toss some fresh arugula… just for the win!
It’s sooo good and delicious! Totally rocking! Make it and tell me what you think.
Oh did I mention it’s vegan, guilt free, super delish, light, flavorful, and scrumptiously scrumptious?!
