Bored with the usual weeknight dinners? Jazz up your supper with a bowl of this super-easy and deliciously creamy vegan pasta. This healthy version of mac and cheese is made with cashews, peas, and nutritional yeast, so it’s packed with protein and has that velvety texture you crave. The recipe calls for boiling the cashews, but to save time, you can soak the cashews in water for a couple hours so they’re soft and ready to add to the blender. Another healthy tip: if you’re trying to cut down on fat or calories, substitute half the cashews for canned white beans for even more protein and fiber! This recipe makes about two servings (depending on how much cooked pasta you use), so you’ll have yummy lunch leftovers to look forward to. And you can make it even more filling by mixing in some steamed broccoli, cauliflower, green beans, carrots, or sautéed mushrooms. Easy, healthy, and delicious = a dinner win!
Below is the list of ingredients you’ll need, and you can watch the video for the simple instructions. If you want to top yours with crispy vegan mushroom bacon, here’s the recipe.
2 to 3 cups cooked penne (depending on how saucy you like your pasta)
1 cup raw cashews
1 cup nondairy milk (I used oat)
2 tablespoons nutritional yeast
Juice of half a lemon
2 teaspoons minced garlic
1/2 cup onion
1/2 cup peas
1 big handful raw spinach
1 teaspoon veggie stock
Salt and pepper