I’m back with another RawSpiceBar recipe (meaning I use my RawSpiceBar spices to create it) and let me tell you….this is a good one!
Other than pizza, the one thing I have missed since becoming vegan is Macaroni and Cheese. I absolutely love little elbow noodles covered in powdered cheese sauce, topped with ketchup and seasoning salt. It was a comfort meal for myself and my best friend back in our college days. We would cook up a box of KD and hunker down for a night of studying or cramming. I’ve tried a couple of vegan recipes for the cheesy pasta over the last couple years but hadn’t found a good substrate for the boxed stuff until now……..this recipe is AMAZING! I am tempted to say I like this version better than the real stuff…..and it contains no animal products…..what!!!
Recipe: Vegan Mac & Cheese
Ingredients:
- 4 cups pasta (uncooked)
- 2 tsp oil
- 1 tsp minced ginger
- 1/2 tsp cumin & coriander
- 1/2 tsp garam masala – RawSpiceBar
- 1/4 tsp cayenne pepper & cinnamon
- 1/2 small onion diced
- 1 clove garlic
- 2 medium tomatoes chopped
- 1/3 cup cashews
- 1/2 cup water
- 1 tsp salt
- 1 tsp lime juice
- 2 tbsp nutritional yeast
- 1 tbs mustard (optional)
- 1 1/4 cup cashew milk
- pepper
Directions:
- cook pasta according to instructions, set aside
- heat oil over medium heat, add onion, garlic, ginger and pinch of salt, cook until translucent
- add cumin, coriander, masala, cayenne and cinnamon, mix well, add tomatoes, cashews, water, salt and lime juice, bring to boil and cook for a few minutes
- add mixture to blender, add nutritional yeast, and cashew milk, blend until smooth
- add mixture back to skillet, add pasta, pepper & mustard, mix well, cover and let sit for 5 minutes
- enjoy
Thoughts:
- I used shell noodles as that is what I had on hand, but it would also be good with penne or rotini
- I added mustard to mine just to give it a little kick…..I highly recommend doing this
- I topped mine with panko and parsley, you could also try adding vegan sausage, peppers or fresh tomatoes
XOXO