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Mighty Macaroni and Cheese

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6
1 cup cashews soaked for at least 1 hour in warm water
1 large potato peeled and boiled
1 medium onion peeled and boiled
1 garlic clove
1 lb whole wheat or gluten free pasta cooked according to package
¼ cup nutritional yeast
Juice of 1 lemon
¼ cup Panko bread crumbs (optional for topping)
1 cup almond milk
¼ tsp. paprika
Salt and pepper to taste
After pasta has been cooked according to package, potato and onion have been boiled until tender and cashews have soaked for at least 1 hour.  Place cooked pasta in 9x13 pan.  Preheat oven to 350 degrees.
Place cashews, potato, garlic, onion, nutritional yeast, lemon juice, almond milk, and paprika in either food processor or blender and blend until smooth.  Add salt and pepper to taste mix well.  Add cashew mixture to pasta and mix well.  If the cashew cheese mixture is too thick you can add more almond milk.  If using panko breadcrumbs sprinkle on top of pasta and cashew cheese and then cover with foil.  Place in heated oven until warmed all the way through (about 20 minutes).  Then remove foil and cook for an additional 10 minutes so that breadcrumbs can brown slightly.
My kids love this.  They all always loved macaroni and cheese so developing a version that they would eat and enjoy was a challenge.  But here it is!
Happy & Healthy Eating!

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