In celebration of Veganuary, this mac & cheese recipe is so easy you can make it in your blender! Both nourishing and high in healthy fats, this one is perfect for meal prep. Feel free to add some peas and spinach as well.
In celebration of Veganuary, this mac & cheese recipe is so easy you can make it in your blender! Both nourishing and high in healthy fats, this one is perfect for meal prep. Feel free to add some peas and spinach as well.
Cover cashews with boiling water and soak for 15-20 mins until soft. Drain.
Boil the pasta according to the packet directions. Drain the pasta, reserving 1 cup of pasta water for the sauce.
Add the soft cashews, lemon juice, nutritional yeast, minced garlic, turmeric, chilli, salt, pepper and pasta water to a blender and blitz until smooth. Add more pasta water if you prefer a thinner sauce.
Adjust to taste.
Pour sauce over the pasta and toss to coat. Garnish with vegan parmesan cheese and enjoy!
Recipe Note
TIP: Leftovers will keep in a sealed container in the fridge for 3-4 days.
![[Batch-tested] Collagen Pro® - Protein Powder](http://www.vpa.com.au/cdn/shop/files/vpa-australia-collagen-powder_1600x.webp?v=1770851517)
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