Servings: 6
Ingredients
- 4 cups water
- 2 cups cashews, raw unsalted
- 12 oz pasta, of your choice*
- 6 cups sharp cheddar cheese, shredded
- 1 Tbsp mustard
- 1/4 tsp salt
- 1/2 tsp garlic powder
Instructions
- Bring the water to a slight boil in a microwave glass dish or a stovetop pot. Remove the water from heat, add the cashews, and let them soak for 15 minutes.
- Blend the cashews and water in a high-speed blender until completely smooth (cashew milk).
- Cook the pasta according to package instructions. When done, drain and set aside.
- Add the cashew milk, cheese, mustard, salt, and garlic powder to a large sauté pan on low to medium heat. Stir until the cheese is melted.
- Mix the cooked pasta into the cheese sauce until well-coated.
- Add more salt to taste.
Video
Notes
-*Use 16 oz of pasta if you don't like it saucy.
-You can get away with not soaking the cashews if you have a really good blender.
-Block cheese melts better than pre-shredded cheese and doesn’t contain anti-caking ingredients.
Nutrition
Calories: 912kcal | Carbohydrates: 58g | Protein: 42g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 113mg | Sodium: 880mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1134IU | Vitamin C: 0.2mg | Calcium: 833mg | Iron: 4mg
Nutrition values are approximate and may vary.
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