That said, you definitely don’t have to use elbow macaroni if you don’t want to. The classic pasta shape for this dish is macaroni (hence, the name “mac” and cheese). Choosing the Right Pasta for Vegan Mac and Cheese Defrost it in the fridge overnight and run it through the blender before using it to remove any lumps. If you happened to make too much, toss it to the freezer, where it’s good for up to six months. How long is cashew cheese good for? It lasts about three to four days in the refrigerator. We recommend continuing to use the nutritional yeast (the spice that gives the cheese its “cheesy” flavor), but other than that, the possibilities are endless!
Green spices like Italian seasoning work well, as do fresh herbs like parsley, sage, rosemary, and thyme. You can easily make it spicier by adding cayenne powder or Sriracha, or skip all the seasonings and use your own. We use nutritional yeast, chipotle chili powder, smoked paprika, salt, garlic powder, and ground cumin to give the “cheese” a smoky, spicy, cheesy flavor. You can make this cashew cheese recipe your own by altering the spice profile as well. We also love using it instead of mayonnaise on sandwiches and wraps. Serve it as a dip with chips or a vegetable platter, or slather it on your morning bagel. If you reduce the water by half, only using 1/2 cup, this vegan cashew queso becomes much thicker. You can also use it to smother vegetables, a helpful way to get picky eaters to eat their greens (it tastes particularly good on roasted broccoli). The recipe we use below is thin enough to use as a sauce for pasta, or as a cheese sauce drizzle for dishes like enchiladas or nachos. This incredible cashew queso not only makes the best vegan mac and cheese, but it can also be used for a variety of other recipes. It’s certainly made me a convert I’m pretty sure I could live without cheese so long as I have cashews in the pantry! How Do You Use Cashew Cheese? In this recipe, pureeing cashews with hot water and a handful of well-chosen spices turns it into a cashew queso that’s perfect for plant-based recipes. We’ve used it to make Plant-Based Cashew Flatbread and Dairy-Free Parmesan. They’re one of the more expensive nuts, sure, but they’ve become the go-to ingredient for many vegan recipes. Which brings us to vegan mac and cheese: It can’t be possible, right? How can you make a recipe that doesn’t use one of the two ingredients in its namesake?Īs it turns out, cashews are amazing. Mac and cheese is basically comfort food defined, and it made a regular appearance on the dinner menu during most of our childhoods. It’s melty, ooey-gooey, and oh-so comforting, especially when combined with macaroni. As a total and complete cheese lover, I would have once told you with absolute certainty that I could not live without cheese.
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