Mac and Cheese


  • 3 cups water
  • 1 cup cashews 
  • 1 tbsp miso 
  • 1 tsp sea salt 
  • 1 clove garlic
  • 1 tsp onion powder
  • 1 tbsp lemon juice 
  • 1 tbsp apple cider vinegar 
  • 1 lb whole-wheat elbow macaroni
  • 1/4 cup canola oil 
  • 1/4 cup all-purpose flour
  • Black pepper to taste 
  • Parsley
  • Breadcrumbs


In a blender, blend water, cashews, miso, salt, garlic, onion powder, lemon juice, and vinegar until smooth and creamy. 

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. 

Meanwhile, in a medium saucepan, make a roux by whisking the oil and flour over medium heat for 3 to 5 minutes. Add cashew mixture and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. 

Toss pasta with sauce and add salt and pepper to taste. Sprinkle with breadcrumbs and parsley.