Ezra Cohen Montreal nut butters make great substitutes for a lot of our favorite classic comfort foods, and this scrumptious vegan mac and cheese is definitely no different!

Cashew butter provides a creaminess to this vegan mac and cheese that you’d normally get from whole milk and butter, plus a uniquely nutty flavor that serves as a perfect backdrop to the cheesy nutritional yeast. The result is a luxuriously smooth mac and cheese with just the right balance of flavor—plus a healthy vegan twist on a normally indulgent staple.

Is Vegan Mac and Cheese with Nut Butter Healthy?

Yes! Our vegan mac and cheese with cashew butter recipe is free of the things that serve to make traditional mac and cheese so unhealthy, including regular butter and lots of processed cheese. And there are added nutritional benefits from the cashew butter itself, which is an excellent source of healthy fat, magnesium, and amino acids. If you want to make it an even healthier option, swap out the standard dried pasta for gluten-free pasta and stir some veggies like peas or broccoli into the finished dish.

Vegan Mac and Cheese with Cashew Butter

Serve this vegan mac and cheese alongside fresh veggies for a complete meal that offers a ton of savory goodness and essential nutrients.

Ingredients:

16oz dried pasta (we like cavatappi or fusilli for this recipe)
1 cup Ezra Cohen Montreal Natural Cashew Butter
2 tbsp vegan butter
1 leek, green part removed and white part chopped
3 garlic cloves, minced
¼ tsp smoked paprika
¼ tsp turmeric
2 cups oat milk (or other dairy free milk)
½ cup nutritional yeast
½ tsp salt
¼ tsp red pepper flakes
¼ tsp freshly ground black pepper
¼ cup vegan parmesan
¼ cup fresh parsley, chopped

Directions:

1. Cook dried pasta according to package directions. When cooked, drain and set aside.
2. While pasta is cooking, place a large pot over medium heat and add your vegan butter. Once butter is hot, add leek, garlic, paprika, and turmeric. Allow to cook until leek is soft—about 3 minutes—then add oat milk and bring to a simmer.
3. Once your sauce mixture is simmering, stir in nutritional yeast, salt, red pepper flakes, and black pepper; then remove sauce from the heat.
4. Add Ezra Cohen Montreal Natural Cashew Butter to the sauce and use an immersion blender to combine. Alternately, you could put the sauce and the cashew butter into a blender, though you don’t want to put hot sauce right into a blender so let your sauce cool for at least 4-5 minutes first before blending.
5. Add sauce back to pot and stir in cooked pasta and vegan parmesan. Top with parsley and enjoy!

There are lots of different ways to make this vegan mac and cheese recipe your own, so if you’re up for it, follow the basics and then add in some additions as you choose after it’s fully cooked. Some of our favorites include chopped and charred vegan sausage bites, diced green chiles, and spicy baked tofu, all of which bring a touch of something unexpected to the bowl. You also can’t go wrong drizzling this dish with a dash or two of hot sauce.

Nut butters are a staple of vegan cooking and can open up the door to delicious takes on a ton of different recipes. Check out our recipe blog for more inspiration, including this vegan cashew butter soup with roasted garlic and pumpkin that’s perfect for fall and this truly unbeatable vegan cashew butter cheesecake!

Ezra Cohen Montreal nut butters can make overnight oats even more delicious—and more nutritious—than they already are!

We love adding nut butter to breakfast items (see this oh-so-yummy almond butter parfait), and overnight oats are a perfect vehicle for a nutty boost. Adding nut butter to your overnight oats lends a rich flavor and a ton of added vitamins and nutrients, including protein, fiber, and omega-3 fatty acids.

Never made overnight oats before? It’s easy! We’re sharing the quick and easy way we make overnight oats, plus some of our favorite ways to mix it up with Ezra Cohen Montreal nut butters. Grab your spoon and let’s dig in!

What are overnight oats?

Overnight oats are a simple, no-cook recipe for oatmeal. Just put uncooked old-fashioned oats in a bowl or jar with equal parts milk, some chia seeds, and optional mix-ins, then cover it and leave it to sit in the refrigerator overnight. In the morning, it will be ready to enjoy.

Are overnight oats eaten cold or hot?

They’re usually eaten cold, but feel free to warm up your overnight oats if you want to!

4 Delicious Takes on Overnight Oats with Nut Butter

Once you add nut butter to your overnight oats you’ll never leave it out again. Here are four of our favorite ways to do it.

Strawberry Almond Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Natural Almond Butter from Ezra Cohen Montreal
1 tbsp honey
Dash of cinnamon
Fresh strawberries, chopped

Directions: In a mason jar, add your oat milk, chia seeds, Natural Almond Butter, honey, and cinnamon. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours, then top with fresh strawberries.

Pumpkin + Maple Cashew Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Maple Cashew Butter from Ezra Cohen Montreal
2 tbsp pureed organic pumpkin
1 tbsp maple syrup
1 tsp pumpkin pie spice

Directions: In a mason jar, add your oat milk, chia seeds, Maple Cashew Butter, maple syrup, and pumpkin pie spice. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours.

Vanilla Brazil Nut Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Brazil Nut Butter from Ezra Cohen Montreal
1 tbsp vanilla Greek yogurt
1 tbsp coconut sugar
Fresh banana, sliced

Directions: In a mason jar, add your oat milk, chia seeds, Brazil Nut Butter, Greek yogurt, and coconut sugar. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours, then top with fresh banana slices.

Salted Caramel Overnight Oats

Ingredients:

½ cup whole grain rolled oats
½ cup oat milk
¾ tbsp chia seeds
2 tbsp Salted Caramel Cashew Butter from Ezra Cohen Montreal
1 tbsp maple syrup
1 tsp vanilla extract

Directions: In a mason jar, add your oat milk, chia seeds, Salted Caramel Cashew Butter, maple syrup, and vanilla extract. Put on the lid and shake to combine. Add oats and stir, make sure oats are completely submerged in oat milk mixture, and seal tightly. Let sit in fridge for at least 6 hours.

Looking for more creative ways to use Ezra Cohen Montreal nut butters? Check out our recipes for Paleo Almond Butter Bars with Chocolate and Sea Salt and Vegan Cashew Butter Cheesecake!

Ezra Cohen Montreal nut butters are good for a lot of things, including breakfasts, baking, late-night snacks, and as healthy swaps in classic favorites. But did you know that you can also use them to create dairy-free “nice cream”?

Nice cream is a delicious frozen treat that looks like ice cream and tastes like ice cream without any of the not-so-nice ingredients that make this summer staple such a guilty treat. It’s the perfect choice for when you’ve got a sweet-tooth craving but don’t want to undo your day. Heck, it’s even perfect as just an ice cream alternative in its own right. Better yet, it’s endlessly customizable—just follow the basics and mix up your nut butter and your toppings to create your very own nice cream recipe.

For our nice cream, we go sweet and salty with our Salted Caramel Cashew Butter. Here’s how to make it.

Salted Caramel Cashew Nice Cream

This nice cream recipe starts with just four simple ingredients: frozen bananas, non-dairy milk, nut butter, and vanilla. We love using our Salted Caramel Cashew Butter here because it’s a wholesome spin on traditional dessert flavors already, but you can sub in any Ezra Cohen Montreal nut butter of your choice (Maple Cashew Butter and Praline Pecan Butter would both be an excellent pick).

Ingredients:

4 frozen bananas, chopped into chunks
½ cup oat milk
½ cup Ezra Cohen Montreal Salted Caramel Cashew Butter
2 tsps vanilla extract

Optional additions:

¼ cup roasted cashews, chopped
¼ cup dark chocolate chips
¼ cup unsweetened shredded coconut
¼ cup unsalted pretzels, roughly chopped
¼ cup dried apple, chopped

Topping ideas:

Homemade whipped cream
Melted chocolate drizzle
Fresh banana slices
Fresh pear, chopped
Freshly popped unbuttered popcorn
Granola
Dried cherries or blueberries

Directions

1. Take bananas out of the freezer and let thaw for 10 minutes. Then place banana chunks and oat milk in a food processor or blender and blend until smooth. Stop and scrape the sides as needed to make sure that you get a super smooth consistency all around.
2. Add Salted Caramel Cashew Butter and vanilla extract and process until combined.
3. Add any desired mix-ins and pulse just a few times to disperse throughout.

This nice cream can be enjoyed as a soft serve right away, or you can transfer to a dish and place in the freezer for four to six hours for a more solidly frozen treat. Because it tends to get quite hard when frozen, take it out of the freezer about 30 minutes before you’re ready to dig in. Then add your toppings and enjoy.

Looking for more healthy sweet treats? Check out our Chocolate and Sea Salt Almond Butter Bars and Vegan Cashew Butter Cheesecake!

We sure do love our almond butter here at Ezra Cohen Montreal, and not just for spreading on toast! Almond butter can be used in all different sorts of savory and sweet preparations, from our vegan and paleo Almond Butter Bars with Chocolate and Sea Salt to our unbeatable Almond Butter Beet Dip with Lemon and Chili. And today we’re back with another great almond butter recipe: our slightly sweet, slightly spicy almond butter noodles topped with roasted almonds and tons of delicious veggies.

Almond butter noodles might just be one of the most versatile dishes around. Eat them warm or cold and customize them to your preferences with any veggies and/or protein options of your choosing. Once you’ve got the base recipe down, the sky’s the limit so far as what you can do with them.

Ready to eat? Let’s get cooking.

Ingredients

For the almond butter dressing:

• ½ cup Ezra Cohen Montreal Natural Almond Butter
• ⅓ cup of rice wine vinegar
• ¼ cup toasted sesame oil
• ¼ cup coconut aminos
• 1 tbsp extra virgin olive oil
• ½ tbsp sambal oelek or sriracha (or less, if you don’t want it too spicy)
• 2 tbsp freshly grated ginger
• 2 cloves garlic, grated

For the noodles:

• ½ pound soba noodles
• 3 bell peppers (we like to do one red, one yellow, one orange), diced
• 2 carrots, peeled and diced
• 1 cucumber, diced
• ¾ cup shelled edamame
• 5 scallions, white parts chopped and green parts set aside for garnish
• ½ cup almonds, lightly roasted and chopped
• 2 tbsp sesame seeds

Directions

1. Cook your soba noodles according to package directions. Once done, drain in a colander and then immediately rinse with cold water to stop the cooking process. Pat dry.
2. Add cooked soba noodles and veggies to a large bowl and stir until well combined. Set aside.
3. Whisk together all almond butter dressing ingredients until smooth. If it’s a little too thick, add water a teaspoon at a time until the dressing has reached your desired consistency.
4. Pour almond butter dressing over noodles and veggies and stir to combine. Garnish with leftover scallions, chopped almonds, and sesame seeds.

These almond butter noodles can be stored in a sealed container in the refrigerator for up to five days, though we doubt they’ll last that long! For a complete meal, top with crispy baked tofu or serve alongside your favorite potstickers.

Looking for even more recipe inspiration? Visit our recipe blog and discover tons of other inventive ways to use Ezra Cohen Montreal nut butters in healthy meals, snacks, and desserts!