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…