Vegan Mac and Cheese Recipe



Preparation:10min.
Cooking:10min.
Ready in:20min.

Ingredients
FOR: 6 SERVINGS
  • 1/2 cup water
  • 2 tablespoons coconut milk, (full-fat from the can)
  • 8-ounce box elbow pasta, ( I used gluten-free pasta)
  • 1 cup raw cashews, soaked for a couple hours
  • 2 tablespoons onion, chopped
  • 1 clove garlic
  • 1/4 cup nutritional yeast flakes
  • 1/2 medium red bell pepper, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt, or more to taste
  • parsley flakes, for garnish
  • Pinch Cayenne pepper
  • paprika, for garnish

Per 100g

Energy: 305kcal/1275kJ.Fat:13g.Protein:9g.Carbohydrate:41g.

Instructions
  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.
  2. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy.
  3. Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
  4. Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.

Recipe By https://healthiersteps.com/recipe/vegan-mac-and-cheese/


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