Mac n' Cheese with Cashews

​Who didn't eat a box of pasta to themselves at one point or another with that vibrant orange cheese sauce, who could forget! 
​

Our next Mac n' Cheese...

​Will be made with potatoes & carrots. 
I know, more than one option.
Crazyness!
​

RECIPE COMING SOON

TIPS & TRICKS

Picky Eaters
Add hot peppers or other veggies into the sauce prior to blending.
It's just a veggie packed cheese sauce in disguise :) 
The Next Day
Enjoy cold or heat it up. Put the leftovers on a baking tray with parchment & place in oven or bbq until hot. 
Leftover Sauce
Make it more cheesy pasta, dip or spread.

INGREDIENTS

• 1½ cups raw cashews
• 3 T. fresh lemon juice
• 1 cup water (may need to add a lil bit more)
• 1 tsp. sea salt
• ½ cup nutritional yeast
• ½ tsp. chili powder
• ½ clove garlic
• pinch of turmeric
• pinch of cayenne pepper
• ½ tsp. mustard (dijon or dill)
• 8 oz.  pasta of choice
• freshly ground black pepper
• paprika, for garnish​

DIRECTIONS

1. If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
2. If you do not have a high-powered blender, don't worry-- you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
3. At this time, you should check your pasta. Once it's cooked to your liking, drain and rinse it, then return the pasta to the pot.
4. If you're adding any veggies this would be the time to do it. I highly recommend adding raw or roasted combination. We love kale, roasted brussel sprouts, carrots, peppers, tomatoes including sun dried too. 
5. Serve immediately while hot OR bake at 350F for 20 minutes. Let cool for about 5 minutes & enjoy! 

​Here's a video from August 2016

Inspired by Detoxinista.com