Classic Mac and Cheese

Classic Mac and Cheese

Sometimes you just want a big plate, bowl or even pot of Mac and Cheese! Classic comfort food from my childhood and now. Mac and Cheese is very diplomatic, it tastes good on whichever shaped pasta you use! This recipe is easy and delicious and will become your go to.

Serves 4

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Ingredients

16 oz Ziti Pasta (you can really use whichever short shaped pasta you like)

1 Medium Gold Potato peeled

1 Medium Carrot cut in half

1/3 of a Small Onion

2 Cloves of Garlic

1/2 cup Raw Cashews Soaked ( use Terrasoul Mylk Cashews)

1/3 cup Nutritonal Yeast ( I like Bragg’s)

1 cup Shredded Vegan Cheddar Cheese ( I like Follow Your Heart and Violife )

2 tsp of Bragg’s Liquid Aminos

1 tsp of Yellow Mustard

1/2 cup Vegetable cooking water

1 cup unsweetened Pant Milk

Salt & Pepper to taste

Directions

1. Soak the Raw Cashews in hot water for 30 minutes. Rinse, drain and set aside

2. Boil the Potato, Carrot, Onion and Garlic until everything is fork tender

3. Blend together the cooked veggies with 1/2 cup of water reserved from cooking the veggies until smooth. Add in the drained and rinsed Cashews and continue to blend the mixture until creamy

2. Add in the Plant Milk, Nutritional Yeast, grated Cheddar, Liquid Aminos, Salt, Pepper and Mustard until everything is completely incorporated and velvety smooth

3. Cook the pasta according to package directions

4. Pour the Cheese mixture over the cooked Pasta and mix well. Heat on med-low to bring temperature back up.