Mac N’ Cheese is the ultimate comfort food, but not something everyone can enjoy. Here we give you a dish everyone can enjoy, and it’s still just as comforting as the alternative. Our fun plant based version of Mac N’ Cheese.
16 oz macaroni (preferably quinoa or brown rice noodles)
2 c broccoli, florets
1½ c peas
1 c water
¾ c nutritional yeast
½ c cashews
1½ T tahini
½ lemon, juiced
1 tsp turmeric
½ tsp garlic granules
1/8 tsp paprika
1 tsp mellow white miso (optional)
black pepper to taste
- Fill a medium size pot half way with water and bring it to a boil on the stovetop. Once the water is boiling, add the pasta and cook according to package directions. Set a timer so that you’re sure not to overcook the pasta. Once the noodles are just the way you like them, use a colander to drain the pasta. While doing this, you can run the pasta under cold water to prevent noodles from cooking longer. Return pasta to pot with just a little bit of water. Keep removed from the heat.
- While the pasta cooks, measure out 1½ cups of peas and set aside. Steam the broccoli in a separate pan. To do this, fill this pan with 1-2 inches of water and add a steam basket and lid. Put the pot on medium-high heat to bring water to a boil. Then add the broccoli florets, letting them steam until they have a desirable softness
- Grind the cashews in a spice grinder to form a cashew powder. A coffee grinder or blender would also work. Be sure to dry the appliance completely so you don’t end up with cashew paste.
- Blend all remaining ingredients together in a blender. Once the sauce has a creamy consistency, fold it into the cooked macaroni. Turn the heat up to low, and stir in the peas and broccoli. Let cook for just a few minutes to let the flavors blend and warm everything up. Serve immediately and sprinkle with freshly ground black pepper.