A guilt free and delicious better-for-you version of classic mac n cheese. Using our cashew butter for the creamy texture, this dish is a crowd pleaser. Vegan, No Bake, Gluten-Free.
Bring a medium saucepan of generously salted water to a boil and cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
While pasta is cooking, add the cashew butter, garlic powder, pasta water, nutritional yeast, arrowroot powder, miso paste, onion powder, sea salt, and turmeric to a blender and puree until smooth and creamy. Adjust thickness by adding a bit more water or milk to thin, if needed.
Return the cooked pasta to the saucepan over low heat and pour the sauce over the noodles, adding your desired amount and tossing to coat. Stir in a bit of reserved pasta water, little by little, stirring to achieve desired texture and let sauce heat through.
