Photo by Hannah Burne
What could be better than a creamy, delicious, vegan mac & cheese in this gloomy weather? a pesto vegan mac & cheese!
The first time I had mac & cheese I was well into my twenties – growing up in Israel, this wasn’t a staple food.
When I moved to Canada, I was introduced to a whole new world of comfort food, to my delight…
I created this vegan recipe for the meal service I was offering a few years back – if you’ve been missing it, now you can make it yourself!
Prep time: 15 minutes
Cook time: 15 minutes
Gluten free optional
- 8 cups water
- 1 tsp salt
- 1 lb macaroni pasta (brown rice macaroni pasta works well with this recipe for a gluten-free option)
- 1 cup Pesto
Cashew “Cheeze” Sauce:
- 1¼ cup unsalted cashews
- ¾ cup water
- ¾ cup coconut milk
- ½ cup nutritional yeast
- ⅓ cup lemon juice
- 3 tbsp tahini
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp prepared mustard
- ¼ tsp ground pepper
Place 8 cups of water and 1 tsp salt into a large pot and bring to a boil.
Add pasta to the pot and stir well. Check the pasta packaging for the cooking time and cook it accordingly.
Once cooked, strain the pasta thoroughly and place into a bowl.
Place all of the cashew sauce ingredients into a blender and process until it is a smooth sauce.
Add the cashew sauce and pesto to the cooked pasta bowl and mix well.
Set aside for 5 minutes to allow the pasta to soak in the sauces.
Return the pasta to the pot to heat and serve as is, or transfer to an oven-safe dish and broil for 10 minutes.
You can make this recipe without the pesto addition, but I highly recommend adding it! 🙂
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍