Mac N Cheese has long been one of my favorite dish of all time. After all, who doesn’t like Mac N Cheese? It is one of the comfort food that I have been craving for since I turned vegan. Therefore, I decided to “healthified” this dish by making a raw vegan cheese sauce, as well as using a gluten-free elbow pasta made entirely with red rice from Explore Asian. Most importantly, my friends and readers often complain that I don’t have much savory recipes. So here you go! Finally a savory post in quite a long while 😃
This recipe will make more vegan mac n cheese sauce than you need in one go, so you can keep them in an air-tight container. This sauce will be good in the fridge for around 5 days. You can also use this sauce as a dip for nachos or pita bread. Yum!
Recipe adapted from the awesome Rawtarian
Serves 1 hungry person
Ingredients:
1 bowl uncooked Explore Asian Red Rice Elbow Pasta
2 cups cashew nuts
3/4 cup water
2 Tbsp apple cider vinegar
1/3 cup nutritional yeast
1 tsp himalayan salt
1 tsp turmeric powder
1 tsp Aduna Baobab powder
1/4 cup water
Directions:
- Place all ingredients except the elbow pasta into a high-speed blender (I used Vitamix) and blend until smooth. (You can add more water if you think the sauce is too thick for you)
- Cook the elbow pasta according the the directions shown on the packaging
- Drain the pasta after cooking and rinse under cold water
- Pour a suitable amount of vegan cheese sauce over the pastas and mix well
- Serve with a side salad
