Creamy Mac and No Chez!

Alright, pals, it’s finally here… my creamy, dreamy mac and no chez! I admit this has taken me ages to upload, but I wanted to make sure it was perfect. To be totally honest though, what I’ve concluded is that this isn’t totally perfect and you will have to make small adjustments to it either way. You may need to add more coconut milk or seasonings after the first blend, so a taste test is required.

A key thing here is soaking the cashews for as long as possible before using them in this recipe. I’ve soaked them for as little as 30 minutes before and it worked well, but it worked a lot better when they were soaked over night. Soaking the cashews makes for a creamier texture in this sauce.

A very common thing I hear people say when they try vegan mac is that it “doesn’t taste like real cheese”. So let me set the record straight… yes, this won’t taste like real cheese! Nutritional yeast is meant to add a “cheesier” flavour, but no vegan mac will taste like real cheese. Instead, it has it’s own delicious flavour, courtesy of our plant based milks and spices. We are making this as a substitute for cheese, after all.

With that being said however, I will reiterate that nutritional yeast flakes are meant to create a “cheesier” flavour, so if after you test this you feel you need to add some more of that… do it!

So I hope you love this creamy, delicious goodness. All in all, it is a very easy sauce to prep and make and definitely tasty. It is my go to sauce when I want a fat bowl of pasta, second to my lentil bolognese that is…

Enjoy!


Print Recipe
Creamy Mac and No Chez
Alright, pals, it's finally here... my creamy, dreamy mac and no chez!
Course Main Dish
Prep Time 10
Cook Time 12
Servings
Ingredients
Garnish (optional)
Course Main Dish
Prep Time 10
Cook Time 12
Servings
Ingredients
Garnish (optional)
Instructions
  1. Cook pasta according to package instructions.
  2. While pasta water is boiling/ pasta is cooking, bring another pot of water to a boil. While the water is coming to a boil, prepare your ingredients.
  3. Boil the carrot, onion and potato for about 10 minutes or until soft.
  4. Remove vegetables from pot but be sure to set the excess water aside to use.
  5. Add all ingredients to food processor and blend until smooth. Taste and add spices/ more coconut milk or nutritional yeast as needed.
  6. Once noodles are cooked, strained and added back to the pot, add sauce and stir over a warm burner.
  7. Serve and top with parsley.
Recipe Notes

*Cashews are best soaked over night but if you forget, you can just soak them for a few hours. Personally, I've only soaked them for 30 minutes before and it turned out alright but it is a lot better if they're soaked longer (turns out creamier).

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