About

When we make our quadruple batch of cashew cheese for one recipe, we refrigerate the remainder and make this recipe the next day. Just a few tweaks to a completely different meal, which can be a full meal in one pot.

Ingredients

• 2 lbs. Elbow Macaroni or Pasta of choice
• Fresh Water to boil pasta
• 2-3 Cups Cashew Cheese
• 1 Cup Water or Vegetable Broth
• 1/2 Cup Nutritional Yeast Flakes
• 1 teaspoon Garlic Salt
• 1-2 Tablespoons Avocado Oil, Olive Oil, or Vegan Butter
• Splash of Lemon or Lime Juice
• Optional Additions:
  • Fresh or frozen Spinach, Kale, or other Greens
  • Vegan Sausage
  • Peppers and Onions

Directions

1. Bring water (enough to cover pasta) to a boil in a large pot
2. Add pasta and cook 8-10 minutes or until desired tenderness
3. In a medium sauce pan heat water or broth, cashew cheese, nutritional yeast, and salt on low-medium stirring gently until well combined and smooth
4. Drain pasta, return to pot to add oil or butter and lemon juice, and mix gently
5. Add cheese mixture to pasta and stir gently to combine evenly
6. If those you are feeding cannot or do not want to wait, you can plate and enjoy at this step. Otherwise, continue on for additional options:
7. Heat* any of the additional options on the stovetop in a pan to either directly mix into the pasta like goulash or bake further as such:
   1. Fill a 9 x 13 baking dish halfway with pasta
   2. Spoon additional options in even layer on top of pasta
   3. Cover with more pasta until dish is completely evenly filled
   4. Heat in oven at 350 F approximately 20-30 minutes
      *Please note, if using fresh greens, they do not need to be cooked first. They can just be layered into middle of pasta and baked.