VEGAN MACARONI & CHEESE RECIPE
Stop whatever you are doing and go make this now 🙅. Link to full blog post in my profile, preview below. I used my blue/purple potatoes from @hunterhillcsa for this recipe. Aren't they amazing!?
3 cups uncooked macaroni noodles
1 package Gardein gluten-free beefless ground
1/2 onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup cashews (if you do not have a powerful blender you may need to soak cashews for 4-8 hours)
5 tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
Bring a small pot of water to a boil, I used a 3-quart saucepan.
Add 1 tsp of sea salt to water
Add pasta to the water and boil until soft
Drain pasta as soon as it is cooked
While pasta is cooking begin preparing the beefless crumbles and sauce.
To a blender add 1 cup raw cashews - If you do not have a powerful blender you may need to soak cashews for 4-8 hours
Add 5 tbsp. nutritional yeast, 1 tsp. garlic powder, 1 tsp. onion powder, 1 1/3 cup water, ½ tsp. sea salt
Blend until smooth
On the stove top, preheat a skillet to medium-low heat. – I like to use a cast iron pan
Add 1/2 tbsp. sunflower oil to the pan
Add onion, chili powder, smoked paprika, cumin to the pan and sauté onions until translucent.
Add drained pasta and cashew cheese mixture to the pan and cook until sauce is thick.
Add salt to taste, I added about an additional ½ - 1 tsp of coarse sea salt after this step. If you are using salt with smaller granules you may need to add less.
For cooking instructions for the corn and potatoes head over to my website, link in my profile.