MAC AND CHEESE!

Zilla and Chris loved this one!

OG recipe: https://detoxinista.com/best-vegan-mac-n-cheese/

I added roasted capsicum, broccoli and brussel sprouts! Yuuuuuum!!

INGREDIENTS

• 1 1/2 cups raw cashews (soaked in water for 2 hours, if desired)

• 3 tablespoons fresh lemon juice

• 3/4 cup water (I do half to three quarters of a tin of coconut cream instead… and add water to the blender as needed)

• 1 1/2 teaspoons fine sea salt

• 1/4 cup nutritional yeast (I double this)

• 1/2 teaspoon chili powder

• 1/2 clove garlic

• 1/4 teaspoon turmeric

• pinch of cayenne pepper (optional)

• 1/2 teaspoon mustard (optional; spicy brown or yellow)

• 16 ounces Elbow or shell pasta of choice (gluten-free, if needed) … I prefer penne.

• freshly ground black pepper

• paprika , for garnish

• INSTRUCTIONS

  • Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.)

  • While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.

  • Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!

• My addition… add some roasted veggies!