Think about comfort food. What immediately comes to mind? Macaroni and cheese, of course! Unfortunately, the “cheese” part of this childhood favorite isn’t very comforting to cows. A PETA investigation at a New York farm that supplies the makers of Cabot cheese documented numerous abuses, including jabbing cows with a pole, a screwdriver, and even an electric prod. Cows with prolapsed vaginas were allowed to suffer for months without treatment. Calves’ sensitive horn tissue was burned off to prevent their horns from growing, and their tails were crudely amputated with rubber bands, which caused the tissue to become necrotic and fall off. All that in addition to the routine factory farm cruelty of tearing calves away from their mothers within hours of birth so that humans can drink the milk that nature intended for them.

Doesn’t sound very appetizing, does it? The good news is, you don’t need to steal milk from a baby cow to make a tasty vegan version of mac ‘n’ cheese. The secret ingredient? Raw cashews! When soaked in water, raw cashews become plump and soft, making them easy to blend with more water into a thick “cream.” You can use raw cashews in place of milk, cream, or cheese in just about any recipe. It’s a good idea to keep some on hand—just be sure to store them in the refrigerator or freezer to keep them from going rancid.

As an added bonus, our mac ‘n’ “cheese” is much lower in saturated fat, and we’ve sneaked in some veggies to boost the antioxidant and fiber content. (Shhh, don’t tell the grandkids!) The next time you need some comfort food, give this hearty dish a try.

Mac ‘n’ “Cheese”

1/2 cup raw cashews

1 2-oz. jar pimentos

1/4 cup nutritional yeast

2 Tbsp. lemon juice

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. turmeric

1/2 tsp. salt

3/4 cup nondairy milk

4 baby carrots or 1 small regular carrot, peeled and chopped (optional)

1/2 cup cauliflower, chopped (optional)

1/2 cup shredded vegan cheese (optional)

1/2 pound elbow macaroni

Paprika, for garnish

• Put the cashews in a small bowl, cover with water, and place plastic wrap over the top. Chill in the refrigerator for at least an hour (or overnight), then drain.
• Add the cashews and the remaining ingredients, except the macaroni and the paprika, to a blender (preferably a high-speed one like a Vitamix or a Ninja) or a food processor and blend until smooth and creamy. Transfer to a sauce pan and heat thoroughly.
• Prepare the macaroni according to package directions. Drain well and combine with the sauce. Garnish with paprika if desired.

Short on time? Try Atlas Monroe’s Loaded Mac N Cheese w/ Chives.