Vegan Mac and Cheese
Servings : 4
Instructions : 30 minutes
Cook Time : 15 minutes
Vegan Mac and Cheese
Ingredients
- 400 g pasta (penne or fusilli)
Cheesy sauce
- ¾ cup cashews, raw
- ⅓ cup nutritional yeast
- 1 tbsp onion powder
- 1 tbsp fresh garlic, minced
- 1 ½ tsp salt
- 1 tsp turmeric powder
- 1 tsp maple syrup
- ½ tsp ground pepper
- 1 tsp apple cider vinegar
- 2 cups water
- ⅓ cup avocado oil
Veggies
- 1 tbsp grapeseed oil
- 4 cups black oyster mushroom, cut into strips
- Salt and pepper
- 1 tsp grapeseed oil
- 3 cups asparagus, chopped in 3
- Salt
Instructions
Pasta
- Cook the pasta in boiling water. Drain and rinse. Set aside.
Cheesy sauce
- Place all the cheesy sauce ingredients in the container of a high-speed blender. Blend on high until completely smooth.
- In a pot over medium heat, whip the sauce approximately 7 minutes until it has thickened. Set aside.
Veggies
- In a skillet, over medium-high heat, brown the mushroom with 1 tbsp of oil, salt and pepper. With the help of a potato masher, press the mushroom to remove the excess water. Cook the mushroom until grilled. Set aside.
- In a skillet, over medium heat, brown the asparagus with 1 tsp of oil, salt and pepper.
Put it together
- Mix the pasta with the sauce and serve the mushroom and asparagus on top.