- 1 cup unroasted cashews
- 1 cup vegetable broth
- 3 tablespoons nutritional yeast flakes
- 3 tablespoons fresh lemon juice
- 2 teaspoons white miso
- 2 teaspoons onion powder
- 1/2 teaspoon salt, or to taste
- black pepper to taste
- 8 ounces small shell pasta or macaroni
- 1 1/2 cups arugula (optional)
- Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix(R)), scraping down sides with a spatula until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients.
- Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.
- Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.
03/24/2018
recipepes.com
Mac and 'Shews (Vegan Mac and Cheese), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
