How to Make Mac and 'Shews (Vegan Mac and Cheese) - A Step-by-Step Guide

Mac and cheese is a beloved comfort food for many, but for those who follow a vegan diet, finding a suitable replacement for the traditional cheesy dish can be a bit of a challenge. That's where this recipe for 'Mac and 'Shews (Vegan Mac and Cheese)' comes in. This plant-based take on the classic dish is not only delicious and satisfying, but also easy to make and healthy, making it a perfect option for vegans and non-vegans alike.

The star of this 'Mac and 'Shews recipe is the creamy...

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Ingredients

  • 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
  • ½ teaspoon salt, or to taste
  • black pepper to taste
  • 8 ounces small shell pasta or macaroni
  • 1 ½ cups arugula (Optional)

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 cups

  • Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix®), 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.
  • Nutrition

    430 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Sodium: 525mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 18g
    • Vitamin C: 7mg
    • Calcium: 36mg
    • Iron: 2mg
    • Potassium: 286mg