To accompany my Creamy Vegan Cashew Sauce, I decided to create a similar but slightly more liquid-based and pasta-friendly version for a Vegan Mac & Cheese! It turned out totally delicious, so I decided to share the happy result with you guys while sharing the vegan sauce recipe! I hope you become as hopelessly addicted to it as me!

Recipe (Serves 2)

Ingredients

• 100g cashews
• 1/3 cup almond milk (I use Alpro)
• 1/2 red Onion
• 1 clove Garlic
• Juice of 1/2 a lemon
• 3 tbsp Nutritional Yeast flakes
• 3 tbsp Apple Cider Vinegar
• 2 tbsp Natural Yoghurt (I use Alpro here too!)
• 2 servings of wholemeal or other pasta (I love chickpea pasta as you can see in the photo!)

Method

1. Soak the cashews for 10 minutes in boiled water first.
2. Set the broccoli and mushrooms aside also.
3. Place a pot of water on a high heat until the water is boiling, and then tip in the pasta serving in, and cook for the allocated time as per your packet.
4. While the water is boiling/pasta cooking, you’re gonna do your sauce. Drain the cashews, and tip them into your blender or food processor, and add the rest of the ingredients as above.
5. Blend until fully liquidised (this should happen easy enough!)
6. When the pasta is done, drain it and tip it into two bowls.
7. Pour the cashew sauce on top, and stir to mix it through the pasta.
8. Serve, and enjoy!

NOM! Tag me if you try this one out as always guys – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x