Vegan Mac & Cheese – Spicy

Vegan Mac & Cheese - Spicy

Who doesn’t love mac & cheese? This is a grown-up, spicy mac & cheese with tons of flavor. Alas, it does not taste like traditional mac & cheese. However, it is rich, spicy, and creamy. What’s not to love?  I could eat and eat this vegan mac & cheese.

Ingredients:

•  1 lb pasta
• 1 shallot, minced
• 3 cloves garlic, peeled and minced
• 2 c raw cashews, soaked for at least 8 hours in water and drained
• ½ c water
• 1 ½ c plain almond milk (use your fave non-dairy milk)
• 1 ½ c nutritional yeast
• juice of one lemon
• 1 t salt (or more)
• 1 t garlic powder
• 1 t onion powder
• 1 ½ t dry mustard
• 2 t smoked paprika
• ½ t crushed red pepper
• ½ t cayenne pepper
• 2 T tahini
• 3 T mellow white miso
• lots of freshly ground black pepper
• 1 t Earth Balance

Directions:

1.  Cook pasta according to package directions.
2. While pasta is cooking, blend all remaining ingredients in blender until smooth, taste and adjust seasoning if necessary.
3. When the pasta is done cooking, drain and reserve about ½ cup of the cooking water.
4. Add Earth Balance to the pan, then pour the sauce onto the pasta, add a little of the cooking water if you want a thinner sauce, cook for a a few minutes until sauce coats pasta.
5. Serve in bowls topped with freshly ground pepper.  This would also be great with some steamed broccoli florets. I was however going for simplicity.

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