Empire State
Mac 'n' Cheese
This vegan mac 'n' cheese is creamy, dreamy, stick-to-your-ribs delicious. It's packed with veggies and would be excellent topped with BBQ tofu or seitan bacon.
Ingredients:
- 2 cups of cashews, soaked in water overnight
- 1 1/2 cup water
- 1 1/2 cup Radical Foods New York State Sauce
- 1 cup nutritional yeast
- 1/2 tsp salt
- 1 one-pound box of elbow pasta
- 1/4 cup vegan butter
Instructions:
- Soak the cashews in water overnight. Drain away the excess water before using the cashews.
- Cook the pasta until just al dente and set aside (do not return to the pasta pot).
- While the pasta is cooking, blend the soaked cashews, water, Radical Foods New York State Sauce, nutritional yeast, and salt until creamy and smooth.
- Melt the vegan butter in the pasta pot, then return the pasta to the pot.
- Stir in the cheese sauce.
- Cook over medium heat while stirring constantly for about 4 minutes or until the sauce thickens and the pasta finishes cooking.
- Stand at the stove eating straight out of the pot because it's so good (optional).