Kosher for Passover Vegan Mac N Cheese
No need to skip Mac n Cheese as a vegan during Passover with this recipe! Toss this creamy cheese sauce made with cashews and mushrooms over your favorite Kosher for Passover noodles and you have your meal.
Servings: 4 servings
Equipment
- high speed blender
Ingredients
- 1 cup cashews unroasted, unsalted
- ½ cup water
- 4 servings Kosher for Passover noodles
- 1½ tbsp lemon juice
- 14 grams dried porcini mushrooms
- 5 tbsp vegan milk such as almond or cashew
- 1 tsp garlic powder
- 1 tsp turmeric
- ¼ tsp pepper
- salt to taste
- sundried tomatoes for garnish as desired
Instructions
- Boil the cashews in water for 15 minutes, then drain and set aside. Cook pasta according to directions and set aside.
- Add the boiled cashews, ½ cup water, lemon juice, mushrooms, milk, garlic powder, turmeric, pepper, and some salt to your blender and blend until smooth and creamy. You can add more milk if you'd like a thinner consistency.
- Pour the sauce onto the pasta and mix. Taste to see if any additional salt is needed.
- Add any toppings, such as sundried tomatoes, and then serve hot.