Oil-free and Vegan- Oil-free and Vegan
Smoky Mac n 'Cheese'
You'll need:
Macaroni noodles - or whatever kind of noodles you got
Cooked al dente according to package instructions
1/4 cups hot water
1/3 yellow or white onion - diced
1 red bell pepper - roasted or seared
2 carrot sticks - boiled
2 lbs potatoes - boiled
1/2 cup soaked cashews
Either soak for 45 minutes - 1 hour in very hot water, or soak for 8-12 hours the night before
1 cup nutritional yeast (Nooch)
0.5 Tbsp black truffle salt - or regular salt
1 tsp smoked sea salt
2 tsp fresh ground black pepper
1 Tbsp garlic powder
1.5 tsp turmeric powder
1.5 tsp Italian seasoning
1 Tbsp smoked paprika
1 Tbsp lemon juice
2 cups unsweetened almond milk
Make it:
Roast the red bell pepper in the oven on 450 degrees Fahrenheit for about 15-20 minutes until the outer skin is a little dark and wrinkled.
Boil the carrots and potatoes in hot water until they are very soft through their centers.
I'm trying to reduce food waste, so I didn't peel the carrots and potatoes and the sauce came out perfectly delicious so I won't be peeling them from now on.
Drain the cashews of the water in which they were being soaked.
Dice the onion and set aside
To make the sauce, leave out the onions and lemon juice, but blend the remaining ingredients (including soaked and drained cashews) in a high speed blender until creamy and lump free.
See video above
To a nonstick sauté pan on medium heat, add 1/4 cup hot water
Add onions to pan and allow to cook for a couple minutes
Pour in 'cheese' sauce and stir together with the onions
Allow to cook for about 3 minutes on medium - low heat
Add cooked macaroni or noodles to pot and stir to coat with the 'cheese' sauce
Mix in lemon juice to the pot and stir again
Allow to cook on medium low heat for about 5 more minutes
Serve hot and garnish as desired.
** The 'cheese' sauce this recipe makes is more than enough for multiple dishes so scoop up what's remaining and store in the fridge for sooner use and in the freezer for later use.