Creamy Cashew Cheese Sauce and Vegan Mac & Cheese

vegan mac and cheese with caramelized onions and spinach

News update! Today, we went live with the Goodies page of the website. It is your go to resource for things you may need during the Shed program. Go check it out! I will update it occasionally with new finds, too. Also, I decided to test out putting the recipes at the top of the post to make it easier to get to. Babble underneath will give you some other ideas on how to use the sauce! :) Let me know what you think of the new "shop" and format! xo


Creamy Cashew Cheese Sauce

Ingredients

  • 1 1/2 cups roasted cashews (I soaked for about 20 minutes, but my food processor is strong. If you are using a blender that may not have strength, soak for a couple hours)
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 clove garlic, peeled
  • 1/4 cup of water (use until you reach your desired consistency)

Instructions

Blend ingredients in food processor or blender! Use in the following recipe and store excess in the fridge for up to 5 days. 

    vegan mac and cheese with sedalini

    8D086761-A620-4964-9919-22BEAC759C31.JPG

    Vegan Mac & "Cheese"

    (SErves 4)

    Ingredients

    • 1 tbsp olive oil
    • 1 onion, sliced
    • Salt 
    • 2 cups spinach
    • 12 oz sedanini lentil pasta (from Trader Joe's)
    • Cashew cheese sauce above (use enough to cover pasta)

    Instructions

    In a medium pan, heat olive oil over medium heat. Add onions and salt (coat in a layer). Lower heat to medium-low and stir onions occasionally, making sure that they don't stick to the pan (add more oil, if necessary). Continue until onions are golden brown (this can take as long as 40 minutes), salting occasionally.  Add spinach to onions, coat with oil from the pan and stir until wilted.

    Meanwhile, cook pasta according to directions on package. Drain, and put back into pot. Add cashew sauce, mix well. Serve in bowls with onions and spinach mixture. NOMS. 


    As I mentioned in last week's post the blizzard we had in Chicago really put me in a cooking frenzy.  And severe winter weather means comfort food. I got very excited to try my hand at making cashew "cheese" sauce to make some healthy mac and cheese!  I've seen recipes with butternut squash, but I wanted to keep this as simple as possible. It's a really versatile sauce. You can serve it over: 

    • Any gluten-free pasta - chickpea, brown rice, sedanini, etc. 
    • Steamed cauliflower - mix the sauce with Frank's hot sauce, it's to die for!
    • Chicken with marinara sauce- like a healthy chicken parm! 

    Basically, this is an awesome sub for anything you would want cheesy goodness. I would love to hear if you decide to try it! Cheers to "cheese"! -AHS

     Cashew sauce in all it's glory. 

    Cashew sauce in all it's glory. 

     I clearly did not listen to my own advice, and had lots of onion stick to the pan. 

    I clearly did not listen to my own advice, and had lots of onion stick to the pan.