VEGAN JALAPENO POPPER MAC AND CHEESE


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. Transfer the mac and cheese to a baking dish and top with the crushed Crounons.
  8. Place under the broiler for 1-2 minutes (keep a close eye on it!) until browned.
  9. Remove and serve.


This article and recipe adapted from this site




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