Description
An easy, breezy, CHEESY vegan mac n cheese recipe. Cashew cheese, nutritional yeast, beets and kale combine to make a super healthy, super delicious meal!
Ingredients
Scale
- 1 cup raw cashews
- 2 medium beets (approx. 1 cup), peeled and cut in half*
- 8oz / 227grams chickpea pasta
- 3/4 cup water
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tsp garlic powder
- 1 teaspoon salt
- 1 to 2 cups baby kale or spinach
Instructions
- Add raw cashews to a small bowl, cover with water and soak overnight in the fridge. If you don’t have time to soak the raw cashews overnight, soak them while preparing the beets.
- Prepare beets (use one of the following options).
- Oven: Preheat oven to 375F / 190C. Wrap beets in foil and roast for 45 minutes or until tender. Set aside to cool.
- Microwave: Wrap beets in parchment paper and place in a bowl with a tiny splash water. Cook on high for 10 minutes or until beets are tender. Set aside to cool.
- Cook pasta according to package instructions. Keep warm in pot while preparing cashew cheese sauce.
- Transfer cooked beets, drained cashews, water, nutritional yeast, olive oil, apple cider vinegar, garlic powder and salt into a high powdered blender or food processor, and process until smooth and creamy. Taste and adjust seasoning, if needed.
- Pour beetroot cashew cheese sauce over the cooked chickpea pasta, then add baby kale/spinach, and stir well to combine. Enjoy 😀
Notes
- *Make this recipe quicker by preparing the beets ahead of time. Cooked beets will keep in the fridge for a couple of days without any issues. Alternatively, you could use store bought roast beets!
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
- Prep Time: 10 minutes
- Cook Time: 25 minutes to 1 hour, 10 minutes
Keywords: mac n cheese, mac n cheese with beets, mac n cheese pink