Plant Based Mac And Cheese Sauce
This plant based mac and cheese sauce is so creamy and delicious.
- 1 cup cashews
- 1 cup boiling water for soaking cashews
- 3/4 cups water for the sauce
- 1 tablespoon lemon juice
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1/4 cup nutritional yeast
- Pinch of nutmeg optional
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Soak the cashews for approximately 20 minutes in 1 cup of boiling water with 1 tablespoon of lemon juice.
After the cashews are done soaking, drain them, discard the water and rinse the cashews.
Add the cashews, 3/4 cups of water, nutritional yeast, garlic, dijon mustard, salt and pepper to a food processor or blender and process/blend until smooth and creamy.
Makes approximately 1 1/2 cups of vegan cashew cheese sauce so scale up or down as needed.
Mix the sauce with hot gluten free pasta such as brown rice pasta, chickpea pasta, lentil pasta or corn pasta.
Calories: 128kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 208mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg