This delicious one pot mac&cheeze features a creamy cashew sauce with dill pickles and nutritional yeast, creating a comforting and flavorful dish. Perfect for a budget-friendly meal with minimal cleanup, this recipe stands out as a winter favorite.
1: In a large, deep pan, cook your onions and garlic until soft, about 5 minutes on medium heat.
2: Add to a blender with cashews, nutritional yeast, miso, and water. Blend until smooth.
3: In that same pan, add the pickles, red pepper flakes, and Panko bread crumbs. Add a splash of oil and toast over medium heat until golden brown, about 5 minutes, stirring constantly.
4: Remove and set aside the breadcrumb mixture.
5: In the same pan, add the pasta and non-dairy milk. Bring to a boil and cook according to the pasta box instructions.
6: Once cooked, there shouldn’t be much milk left. Add the cashew cream and mix to combine.
7: Stir in the lemon juice and season with salt and pepper.
8: Serve up and top with the Panko pickle mixture and fresh dill.
