Vegan Mac and Cheese

Instructions

1. Step 1

   Place the cashews in a heatproof bowl and cover them with boiling water. Soak, then drain thoroughly.

   Timer: 20 min (fixed)

   Ingredients used: 140.0 gr Cashew

   Cookware: colander, Heatproof Bowl

2. Step 2

   Bring a large pot of water to a boil. Cook the pasta until just tender according to its package directions, then drain it.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Pasta

   Cookware: colander, Stockpot

3. Step 3

   Add the drained cashews, soy milk, nutritional yeast, lemon juice, miso, mustard, garlic, onion powder, smoked paprika, salt, black pepper, cornstarch, and olive oil to a blender. Blend until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Cornstarch, 15.0 gr Dijon Mustard, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 gr Nutritional Yeast, 15.0 ml Olive Oil, 3.0 gr Onion Powder, 5.0 gr Salt, 2.0 gr Smoked Paprika, 360.0 ml Soy Milk, 20.0 gr White Miso

   Cookware: blender

4. Step 4

   Pour the blended sauce into the empty pot. Cook over medium heat, whisking frequently, until steaming and thick enough to coat a spoon.

   Timer: 5 min (fixed)

   Cookware: Stockpot, whisk

5. Step 5

   Add the drained pasta to the sauce. Stir over low heat until evenly coated and heated through, then serve.

   Timer: 2 min (fixed)

   Cookware: Stockpot, wooden spoon