Mac & Cashew Cheese Sauce


mac and cheese
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Mac & Cashew Cheese Sauce

Mac & Cashew Cheese Sauce

Servings 1 2" hotel pan
Author Carolina Jantac, MS, RD, LD


  • 60 g neutral oil
  • 820 g onion
  • 82 g garlic
  • 10 g ground cumin
  • 16 g ground paprika
  • 16 g garlic powder
  • 15 g salt
  • 75 g dehydrated potato flake
  • 40 g hot sauce
  • 464 g Once Again cashew butter
  • 33 g yellow mustard
  • 35 g nutritional yeast
  • 454 g water
  • 908 g dried macaroni


  • cherry tomatoes, quartered
  • green onions, sliced


  1. Heat pan over medium heat, add oil and once hot, sweat onionand garlic until translucent and soft. Add ground spices to the pan and bloomfor 1-2 minutes while stirring. Transfer mixture to a processor with remainingingredients except water and pasta. Process on high while adding water. (Adjustthe amount of water to achieve the desired consistency of the sauce.)

    Cook pasta in salted water to al dente according tomanufacturer’s instructions. Reserve ¼ of the cooking the liquid beforedraining the pasta. Add sauce and cooked pasta in a pan and cook for 1 minuteover medium heat. Add small amounts of the reserved cooking liquid, ifnecessary, to adjust consistency of sauce. Transfer mixture to a hotel pan andtop with tomatoes and green onions.

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