Vegan Mac 'n Cheese
This surprisingly creamy, vegan mac 'n cheese gets an umami flavor boost from the addition of nutritional yeast. Eat it plain, or enjoy with hot sauce, chopped herbs, sliced vegan sausage, roasted broccoli, wilted greens...
Add cashews and almond milk to a blender pitcher or food processor. Cover and set aside for one hour to soak.
Purée soaked cashews and almond milk until smooth. Scrape down the sides of the blender pitcher. Add all remaining ingredients (except pasta) and purée to combine.
Prepare pasta according to package directions. Drain pasta and add back to warm pot. Pour sauce mixture into pot and stir gently to combine. Turn heat to low and continue stirring for 2-3 minutes until sauce is warm (you may need to add more almond milk to maintain desired texture). Scoop into serving bowls, drizzle with your favorite TJ's olive oil and dig in.