Before you click away because this recipe is just the strangest thing you’ve come across in a while, hear me out, because it’s a game changer!
I’m the kind of foodie that when I come across a concept that just works, my brain starts thinking of any additional ways to enjoy it. One of my favorite creations is a classic vegan nacho cheese! It’s quick, easy, cheesy, & packs a little heat. The catch with nacho cheese is that you typically throw it on tortilla chips which are processed and less nutrient dense, making it not a suitable choice as a meal.
However, if you combine with a little whole wheat or chickpea pasta, and pack it with lots of veggies, it becomes the perf dish!
What’s fab about this dish, is everything! Just like the EDS nacho cheese, it’s quick, affordable, easy, cheesy, can easily be made in bulk, is the perf option if you have leftover vegan nacho cheese, is kid approved, perf for any season, and a fun modern twist on classic mac and cheese!
If you love fun modern vegan dishes or are crazy about vegan nacho cheese like me, you have to try my recipe for vegan Nacho Mac & Cheese!!
Soak the cashews in water overnight. If not, simply place and water and pop in the microwave for 5 minutes and allow to sit for as long as you can. Add everything to a blender or vitamins and blend until smooth.
Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Toss with pasta and top with the garnishes. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)