This healthy twist on a comfort classic is the perfect weekday meal for the whole family. It is made from wholesome ingredients without any gluten or dairy and it can be whipped up in less than 20 minutes. The cashews give it a super creamy, luxurious texture while the nutritional yeast provides a distinct, salty, cheesy flavour. This is a dish that the whole family will love and is also perfect for meal prepping as the sauce will last in the fridge for up to three days, so all you’ll need to do when you’re short on time is fold through some pasta, heat it up and enjoy!
1 cup cashews
1 medium or 2 small carrots, steamed or roasted
Juice of half a lemon
3 cloves garlic, smashed
¼ cup + 2 tbsp nutritional yeast
¾ cup plant milk
¼ tsp turmeric
Cracked pepper to taste
1 tsp himalayan salt
1-2 cups gluten-free penne pasta
Place the cashews in a bowl and cover with water. Leave to soak for at least 4 hours, or alternatively, soak in hot water for about 20 minutes or until soft.
Cook the pasta by placing in a large saucepan of boiling water then reduce to a simmer and cook until al dente.
Drain and rinse the cashews then add them to a blender along with the carrots, lemon juice, garlic, nutritional yeast, plant milk, turmeric, salt and pepper.
Blend until smooth and creamy. You may need to adjust the amount of almond milk you add to reach a creamy consistency.
Fold the mac ‘n’ cheeze sauce through the pasta then place in an oven-proof dish in the oven for about five minutes or until it is heated through.
Serve as is or pair with a crunchy green salad for a dose of freshness.
Serve and enjoy your (dairy0 and gluten-free) cheesy goodness!