Vegan Copycat Panera Mac and Cheese | VegNews

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 cashews¼ cup nutritional yeast¾ cup macadamia milk 1 teaspoon garlic powder1 teaspoon salt1 teaspoon black pepper½ cup vegetable broth½ lemon juiced1 teaspoon Dijon mustard2 teaspoons vegan butter What you do: For the pasta, cook pasta according to package instructions and then drain. Add pasta back into pot.  For the cheese sauce, into a blender, add all ingredients and blend until smooth.  Into pot with pasta, pour sauce. Turn on heat to medium and stir until heated through. Ladle into four bowls and serve. Photo credit: Danielle Keith Love vegan food and cooking as much as we do?Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!