Attention Vegans: give this Mac ‘n Cheese recipe a try if you can’t seem to get your mind off the mac ‘n cheese you used to eat! While I prefer cheese based mac, this is a good substitute for those trying to wean off dairy and cheese. Recipe from BuzzFeed.
A delightful creamy Mac 'n cheese....without the cheese!
- 1 Tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- ¾ cup cashews soaked in water for two hours
- 1 red pepper roasted
- 2 Tbsp nutritional yeast
- 1 Tbsp tomato paste
- 1 ½ Tbsp cornstarch
- ½ tsp salt
- ½ tsp smoked paprika + more for serving
- 1 tsp ground mustard
- ½ tsp turmeric
- 2 cups vegetable broth
- 8 oz Banza or regular pasta cooked (shells or rotini)
- Sriracha optional
- 1 Tbsp Vegan Butter I'm a rebel
Cook pasta according to package.
Cut the red pepper into quarters or halves and bake in the oven for about 20-25 minutes, until roasted at 375 degrees.
Heat the olive oil over medium heat in a medium pot.
Add the onion and cook until translucent (about 4 minutes).
Reduce to medium low heat and add in the garlic and stir for 2-3 minutes. Make sure not to burn the garlic.
Pour the onion and garlic into the blender and add the soaked cashews (drained), red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth. Blend until there are no lumps and mixture is smooth.
Pour the sauce into a pan and cook on low for about 5 minutes or until sauce thickens.
Add the cooked pasta and stir until evenly coated.
Option to add Sriracha or more paprika to the top once served.
I added a Tbsp of Vegan butter and a Tbsp of unsweetened Almond milk - because why not!?