Vegan Green Goddess Mac n' Cheese
Creamy dreamy vegan mac n' cheese made even more amazing with chives, parsley and tarragon!
Servings: 4 people
Ingredients
- 1 C. Cashews, raw (soaked for at least 8 hours)
- 1/2 C. Almond milk
- 2 Tbsp. Lemon juice
- 3 Tbsp. Nutritional yeast
- 1 Clove Garlic
- 3 Tbsp. Tarragon, fresh
- 1/2 C. Chives, fresh
- 1/2 C. Parsley, fresh
- Salt and Pepper to taste
- 1 Box Pasta of choice
Instructions
- Cook pasta according to package directions.
- In the meantime, drain the cashews that have been soaking, then add the remaining ingredients to a blender. Blend on high until nice and smooth. May take a few minutes. You may need to scrap down a few times. Taste and adjust seasoning. You can add more lemon juice if it needs more acid. Add salt and pepper to taste.
- Once the pasta is cooked, drain and return to the pot. Pour the sauce over the pasta and mix. Serve immediately.
Notes
I used a lot of salt in the sauce, but I do really like salt, so season to your preference.
Make sure you soak your cashews for at least 8 hours.