Been seeing recipes all over the web lately for vegan mac & cheese so decided to give it a try. This recipe is inspired by the amazing Tara Stiles Mac & Cheese recipe with a couple of modifications.

It made a lot, so you can probably half the recipe or freeze the rest. So here it goes:

• 2 cups of dried macaroni pasta (cooked accordingly)
• 1 tbsp of butter (for pasta afterwards)
• 2 cups of cashew (I used raw cashews)
• 2 cups of water (or 1 cup water, 1 cup veggie broth)
• 1 tbsp tandoori spice
• 1 tbsp of garam masala (you can use curry powder instead)
• 2 tbsps of dijon mustard
• ½ cup of nutritional yeast
• 2 cups of baby spinach
• Cayenne pepper
• Salt
• Pepper
• Nutmeg (optional)

Cook the pasta accordingly, drain and dress the butter through the macaroni. Put it aside.

Next, set oven to 350º I used my vitamix for this part: Toss in the cashews, water, tandoori, garam masala spice, dijon mustard, nutritional yeast and blend on high until mixed.

Then on a small pot pour in the sauce, you may add some more water if it’s too thick. Toss in your spinach and heat it for a little bit. Transfer pasta to a rectangular baking glass, mix in the sauce and sprinkle with a bit nutmeg on top, or more nutritional yeast if you want it to taste extra cheesy!

Bake uncover for 25-30min and voilá.

You can also mix in some mushrooms, cooked carrots, beans, whatever you have around. This sauce is so good and quick to make! I stored half of my batch in the freezer and used it a couple of weeks later, still delicious!