Creamy Cashew Mac and Cheese with Spring Vegetables
This velvety dairy-free mac and cheese features a rich, silky cashew sauce that rivals traditional recipes. Topped with tender spring asparagus and peas, it's the ultimate comfort food made completely plant-based.
Ingredients
- 350g elbow macaroni or shell pasta
- 150g raw cashews, soaked in hot water for 20 minutes
- 240ml unsweetened oat milk or almond milk
- 3 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 150g asparagus, trimmed and cut into 2cm pieces
- 100g frozen peas
- 2 tablespoons olive oil
- 3 tablespoons panko breadcrumbs
- Fresh chives, chopped for garnish
Instructions
Bring a large pot of salted water to the boil and cook pasta according to package directions until al dente. Add asparagus pieces during the last 3 minutes and frozen peas during the last 1 minute of cooking. Drain, reserving 120ml of pasta water.
Drain the soaked cashews and add to a high-speed blender along with oat milk, nutritional yeast, garlic, lemon juice, Dijon mustard, smoked paprika, onion powder, salt, and turmeric. Blend on high for 2-3 minutes until completely smooth and creamy.
Pour the cashew sauce into a large saucepan and warm over medium-low heat for 3-4 minutes, stirring frequently until heated through and slightly thickened.
Add the drained pasta, asparagus, and peas to the sauce. Toss to coat evenly, adding reserved pasta water a little at a time to reach desired consistency.
In a small pan, heat olive oil over medium heat and toast panko breadcrumbs for 2-3 minutes until golden and crispy.
Divide mac and cheese among serving bowls, top with crispy breadcrumbs and freshly chopped chives. Serve immediately.
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