Mac n’ Cheese…The Ital Way
And we’re back with another mouth-watering recipe!
Looking for a way to impress your non-vegan friends and family for the holidays…without scaring them? I‘ve got you covered!
Today, I’ll show you how to make the world’s tastiest vegan/gf mac n’ cheese.
Grab a pot and fill it with water. Pour 1 1/2 cups of raw cashews in the pot. Bring cashews to a boil and let it sit in the hot water for 45 minutes. Then drain.
You are now going to fill a large pot halfway with water. Bring the water to a boil and toss your macaroni in! Cook for 5 minutes or until it is al dente.
Now, we are going to prepare the cheese sauce for our macaroni. You will need the following ingredients: jalapeño, garlic, onion powder, turmeric, salt, olive oil, plant-based milk, plant-based butter, Dijon mustard, nutritional yeast and a pasta of your choice.
You are going to pour all of the ingredients in a blender, along with the softened cashews. It would be best to stick to the measurements in this recipe to get the desired results. Too much or too little of one ingredient can drastically change the taste of the mac n’ cheese.
Blend ingredients thoroughly until it has a smooth, creamy texture. There should be no chunks.
Once you have drained the cooked pasta, add the “cheese” sauce into the pot and stir well.
Scoop macaroni into a baking dish and spread out evenly.
And now the fun part! For the cheese, I chose plant-based mozzarella shreds. You may also sprinkle some gf breadcrumbs on top for a little pizzazz! Preheat oven to 400°F. Then bake mac n’ cheese for 30-35 minutes.
Serve this delicious mac with your favourite side and enjoy! I paired mine with air-fried plantain.
This should yield about 6 generous portions. So it’s perfect for larger families!
Try this recipe and tell us what you think about it in the comments below. Don’t forget to share!
1/2 jalapeño pepper de-seeded (optional)
1/2 cup nutritional yeast
2 cloves garlic
1 1/4 cups plant milk
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tbsp dijon mustard
1 tsp Himalayan pink salt
1 tsp lemon pepper
150g vegan mozzarella shreds
1 tbsp plant-based butter
1 tbsp gluten-free breadcrumbs (optional)
2-3 tbsp olive oil
1 1/2 cup raw cashews
16 ounces gluten-free pasta
Saturated Fat: 8.9g