Smokey Mac & cheese

Smokey Mac & cheese

Ingredients

  1. ½ packet of macaroni or fusilli
  2. ¾ cup cashews – soaked for at least 2 hours
  3. 1 x onion< /li>
  4. 3 x garlic cloves
  5. 4/5 sun-dried tomatoes (a handful)
  6. 1 tsp Dijon mustard
  7. 1 tbsp miso paste
  8. 1/2 tbsp tomato puree
  9. ½ – 1 tsp smoked paprika powder
  10. ½ tsp turmeric
  11. 1 tsp liquid smoke (optional)
  12. ¾ tbsp nutritional yeast
  13. 2 cups vegetable broth (I use broth)
  14. Juice of half a lemon (optional)
  15. Optional: 1 x roasted red bell pepper or 1 large chopped carrot cut into small pieces and fried with onion and garlic

Procedure

  • Put the cashews in a bowl with some water, cover with water and let them soak – allow 2 hours, unless you’re super-powered -Blender!
  • If using the pepper and roasting your own, rub it with some oil and place on a baking sheet and in a hot oven. Let cook for 30 minutes. If you’re using canned peppers, you can add them later.
  • If serving with roasted vegetables, prepare and cook the peppers together. The crunchy veggies will take longer to roast than the peppers, so the timing should be roughly right.
  • Add the noodles to the pot of boiling water and cook according to package directions. When they are al dente, pour them into a colander and rinse with cold water. Set aside.
  • While the pasta is cooking, finely chop the onion and garlic and add to a large pan with oil. Cook until tender but not browned. If you are using carrots, finely chop them as well and add them along with the onions and garlic. Cook until the carrot is tender.
  • Scrape the pan and add the onion and garlic mixture to the blender along with the rest of the ingredients (don’t add the yeast last, or you’ll lose some of it). it when it rotates). If using pepper, add it now. (Remove as much of the skin as you can beforehand and discard any seeds and stalks.)
  • Now you need to puree until nice and smooth. Depending on your blender, this will take at least three or four times. Scrape down the sides between mixtures to make sure everything is incorporated.
  • Return the mixture to the pan you used to cook the onions and garlic and let it set on medium /low heat to thicken. Stir frequently.
  • Once it has thickened, you can add lemon juice. I find it lifts it a bit, but try it beforehand. Simply apply a little pressure if you like, then taste again.
  • Now add the cold noodles to the sauce, stir well and heat up.
  • When the weather is nice and warm, it’s time to Serve… Fill into large bowls with the enclosed vegetables. Grab!

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