Wealthy vegan butter and macadamia milk meld with cashews to create silky clean, nutty, tacky sauce on this recipe from HealthyGirl Kitchen. Make further cheese sauce for pouring over roasted potatoes, steamed broccoli, or a hearty grain bowl.
What you want:
For the pasta:
1 (12-ounce) field shell pasta
For the cheese sauce:
1½ cups uncooked cashews
¼ cup dietary yeast
¾ cup macadamia milk
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ cup vegetable broth
½ lemon juiced
1 teaspoon Dijon mustard
2 teaspoons vegan butter
What you do:
- For the pasta, prepare dinner pasta in line with package deal directions after which drain. Add pasta again into pot.
- For the cheese sauce, right into a blender, add all elements and mix till clean.
- Into pot with pasta, pour sauce. Activate warmth to medium and stir till heated by means of. Ladle into 4 bowls and serve.
For extra recipes like this, try:
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