Ultimate Plant-based Mac n Cheez

Crusaders of all things plant-based and pioneers of the ultimate plant-based mylks have whipped up this ultimate recipe for vegan Mac N Cheez.

Creamy and cheezy without the dairy.

Ingredients_

• 1 1/2 cups raw cashews
• Juice from 1/2 fresh lemon
• 3/4 cup water
• 1 cup of whole/semi-skimmed/skimmed Rebel Kitchen Mylk (dependent on how creamy you want it)
• 1 1/2 teaspoons Himalayan salt.
• 1/4 cup nutritional yeast
• Pinch of cayenne pepper
• 1/2 clove garlic
• Pinch of turmeric
• 1/2 teaspoon Dijon mustard
• 16 ounces pasta of choice
• Freshly ground black pepper

Method_

• Prepare the pasta (cook to packet directions)
• Separately combine the cashews, lemon juice, water, salt, mylk, nutritional yeast, garlic, turmeric, cayenne, and mustard in a high-speed blender and blend until silky smooth. If the mixture is too thick, add more Mylk.
• Once the pasta is cooked, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce.
• Season to taste and serve warm!

Enjoy!