VEGAN JALAPENO POPPER MAC AND CHEESE
Say hello to the ultimate comfort food! This mac and cheese is the best!
This is one of those recipes that falls under the category of ultimate comfort food. I’m talking bundle up in a big sweater, sit by the fireplace (or if you don’t have one like me, lighting a candle totally counts.) and eat a big bowl of mac and cheese.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main
Method: Cook
Cuisine: american
INGReDIeNTS
- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 2 tbsp nutritional yeast
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil (or vegetable oil)
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 jalapeno peppers, seeds removed and finely chopped
- 2 tbsp vegan cream cheese
- 250 grams pasta of choice (I used cavatappi)
- 1/2 cup Carrington Farms Crounons, crushed
INSTRUCTIONS
1. add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.
2. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
3. Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.
4. Next, add the garlic and jalapenos and cook for another minute.
5. Reduce heat to medium and add the cream cheese and cashew sauce to the pan, stirring until everything is well incorporated.
6. add the pasta and 1/2 cup of pasta water to the pan and mix everything together, letting cook for 2-3 minutes until thick and creamy.
7. Full Recipes You Can Visit ===> https://choosingchia.com
NOTeS
Salt your pasta water to give your pasta some extra flavour!
If you can’t find vegan cream cheese you can just omit it from this recipe.
NUTRITION
Calories: 395, Sugar: 4g, Fat: 21g
Saturated Fat: 6g, Carbohydrates: 38g
Fiber: 5g, Protein: 13g
Read more...