Recipe of the Day: Mac ‘N Cheese

Want a fun and easy recipe you can make with your kids? Try Roberto Martin's Mac 'N Cheese.

  • 1 1/2 cups dry shell or elbow pasta, cooked until al dente according to the package directions
  • 5 ounces vegan cheddar cheese, grated (preferably Follow Your Heart brand)
  • 1 cup Cashew Cream (see below)
  • 1 cup broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
  • Kosher salt and freshly ground black pepper

Cashew Cream:

  • 2 Cups raw organic cashews
  • 2 1/2 cups water

Soak the cashews in water overnight or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.

Place the cashews into the jar of a blender and add 2 1/2 cups of water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream. It can be refrigerated for 1 week or frozen for 2 months.

Makes 5 cups of cashew cream

Place all the ingredients except for the salt and pepper in a saucepan and stir with a wooden spoon until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.

Serves 3

For more delicious recipes from Chef Roberto Martin, check out "Vegan Cooking for Carnivores."

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