Kids’ Mac & Creamy Cashew Cheeze
Creamy, cheezy, dairy-free Mac and Cheeze!
Servings Prep Time
3people 5minutes
Cook Time
Servings Prep Time
3people 5minutes
Cook Time
  • 1 1/2cups Brown Rice Pasta(any “whole grain” pasta will do)
  • 1/2cup Raw Cashews
  • 1/2cup Water(heat the water if not using a high speed blender)
  • 1/4cup Plant-Based Milk, Unsweetened( I prefer Soy – “Silk” brand)
  • 1/4cup Nutritional Yeast
  • 1/2cup Sweet Potato Cubes, frozen
  • 2Tbsp Freshly Squeezed Lemon Juice(or more to taste)
  • 1Tbsp Miso Paste(chickpea or brown rice miso can be used)
  • 1tsp Dijon Mustard
  • 1tsp Onion Powder, unsalted
  • 1pinch Smoked Paprika(1/16 tsp)
  1. Cook the pasta according to package instructions. Remove pasta from heat. Drain, but do not rinse pasta. Return pasta back to the saucepan and set aside.
  2. While pasta is cooking, cook the frozen sweet potato cubes. MICROWAVE: 4 minutes STOVE TOP: Using a steamer basket in a saucepan, steam for 5 minutes or until fork tender. Do not boil the sweet potato in water. Add cooked sweet potatoes to blender.
  3. Add all of the remaining ingredients except the pasta into a high-speed blender. Blend until smooth. If not using a high-speed blender consider heating the 1/2 cup of water and allowing the cashews to soak in hot water in the blender for about 15 minutes before blending all ingredients to soften the cashews.
  4. Add the cashew cheeze sauce to the drained pasta. Stir well and serve immediately!
Recipe Notes

This recipe was inspired and adapted from Dreena Burton’s “Plant-Powered Families” ‘Mac-Nificent!’ recipe.

Recipy by Get2dRoot Health and Wellness