Creamy Vegan Copycat Panera Mac and Cheese

Rich vegan butter and macadamia milk meld with cashews to create silky smooth, nutty, cheesy sauce in this recipe from HealthyGirl Kitchen. Make extra cheese sauce for pouring over roasted potatoes, steamed broccoli, or a hearty grain bowl. 

What you need:

For the pasta:
1 (12-ounce) box shell pasta

For the cheese sauce:
1½ cups raw cashews
¼ cup nutritional yeast
¾ cup macadamia milk
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ cup vegetable broth
½ lemon juiced
1 teaspoon Dijon mustard
2 teaspoons vegan butter

What you do:

  1. For the pasta, cook pasta according to package instructions and then drain. Add pasta back into pot. 
  2. For the cheese sauce, into a blender, add all ingredients and blend until smooth. 
  3. Into pot with pasta, pour sauce. Turn on heat to medium and stir until heated through. Ladle into four bowls and serve.
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