This recipe from HealthyGirl Kitchen combines rich vegan butter and macadamia milk with cashews to create a silky smooth, nutty, cheesy sauce. Make extra cheese sauce to drizzle over roasted potatoes, steamed broccoli or a hearty grain bowl.
do you want:
For the pasta:
1 (12-ounce) box shell pasta
For the cheese sauce:
1½ cups raw cashews
¼ cup nutritional yeast
¾ cup macadamia milk
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon black pepper
Half a cup of vegetable broth
Juice of ½ lemon
1 teaspoon Dijon mustard
2 teaspoons vegan butter
what do you do:
- For pasta, cook pasta according to package directions and then drain. Add the pasta back to the pot.
- For the cheese sauce, in a blender, add all the ingredients and blend until smooth.
- In the pot with the pasta, pour the sauce. Turn to medium heat and stir until heated through. Serve in four bowls.