April 26th, 2024
Recipes
Vegan Pepper Mac and Cheese
Valentina P
- Difficulty
•
- Time 20"
Vegan Pepper Mac and Cheese! Macaroni and sautéed bell pepper tossed in a luscious and creamy cashew sauce with a hint of spicy chipotle pepper. It clings like real cheese to every tasty bite.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Pasta
- 8 ounces macaroni
- 1 bell pepper, diced (any color)
- 1 tablespoon olive oil For the Cheese Sauce
- 1 cup raw cashews (Note 1)
- 1/2 cup water
- 1/2 roasted red bell pepper (canned or homemade)
- 1 chipotle pepper, packed in adobo sauce (use half for mild)
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
Instructions
- Step 1: Blend all of the Cheese Sauce ingredients in a high-powered blender until super smooth, scraping down the sides as needed. Taste and adjust seasonings to your preference. Transfer to an airtight container and refrigerate until ready to use (freezes well too).
- Step 2: Cook the pasta until al dente according to package directions. Before draining, reserve a mugful of the starchy pasta water.
- Step 3: Heat the olive oil in a frying pan over medium-high heat. Add the diced pepper and cook for 5 minutes, or until the peppers are soft.
- Step 4: Toss the pasta with the sautéed bell peppers and add in around 1/2 cup of the cheese sauce. Add the reserved pasta water, 1 tablespoon at a time, to the pan to loosen the sauce and make it creamy (we use about 1/3 cup of water). Keep adding more sauce and/or pasta water as needed.
- Serve: Divide into bowls and enjoy!
Recipe Notes
Note 1: If using a high-powered blender, such as a Vitamix, then there is no need to soak the cashews beforehand. If you don't have a high-powered blender, try soaking the cashews in warm water for 30 minutes beforehand. Drain and rinse the soaked cashews before blending.
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What you should eat next
Vegan Pepper Mac and Cheese
PT20M 8 ounces macaroni 1 bell pepper, diced (any color) 1 tablespoon olive oil 1 cup raw cashews (Note 1) 1/2 cup water 1/2 roasted red bell pepper (canned or homemade) 1 chipotle pepper, packed in adobo sauce (use half for mild) 1 tablespoon nutritional yeast 1/2 teaspoon salt Gluten Free Paleo Vegan 3 Servings
Ingredients:
