Cashew Mac and Cheese
Cashew mac and cheese makes a quick vegan dinner. 10 ingredients & ready to eat in 15 minutes.
Servings: 4 people
Cook the noodles according to the directions on the package. While the noodles cook, add the rest of the ingredients except the chili flakes to a blender and combine. Mixture should be thick and creamy. Drain the noodles and return to original pot then back to the stove-top. Keep the pot on the same burner, so the pot stays warm but turn off the heat.
Using a spatula or a wooden spoon, add the cheese sauce to the noodles. The pot and warm noodles will heat the sauce. Serve immediately with red pepper flakes.
Nutrition information is an estimate and does not include optional ingredients.
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Serving: 234g | Calories: 660kcal | Carbohydrates: 101g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1113mg | Potassium: 578mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg