Vegan MoFo Day 6: Smoky Mac 'N Cheeze

Today's prompt is all about re-creating a restaurant meal. And I have to say my love for pasta is now all-too-clearly coming to the fore....as this is my third pasta recipe this week (but my last for Vegan MoFo...I think)!

I love macaroni and cheese. When I started eating vegan, I experimented with a miriad of recipes, and to date my favorite is (surprise surprise!) cashew-based. Years ago I had a bite of smoky mac and cheese at Westville that I just couldn't get out of my head. It was so tasty. Today I have recreated that for you (and for me!)--and believe me, you're going to want to try it!



Vegan Smoky Mac 'N Cheeze

What You'll Need:
2 c. cashews (soaked at least 2 hours*)
1/2 c. almond milk
1 c. vegetable broth
1 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp liquid smoke
1/4 tsp Bragg's liquid aminos
1/3 cup nutritional yeast
3 tsp yellow mustard
2 tsp onion powder
juice from 1 1/2 lemons (approximately 1/3 cup)
salta and pepper to taste
16 oz pasta
makes 16 oz. sauce

What You'll Need to Do:
Get that pasta boiling because making this sauce is going to take no time at all!

Once your pasta is boiling, simply add all of your ingredients (cashews first, followed by the liquids and then the remaining ingredients) into your blender and blend away! Depending on the power of your blender, you may need to blend for several minutes to get a nice creamy consistency.

When the pasta is ready, drain and then return to the pot. Add the sauce and stir over medium-low heat until heated through. Eat immediately!

Tips and Tricks:

You don't need to soak the cashews for too long if you have a high-speed blender. If you don't, though, the longer you can soak them for, the better! (Ideally about 6 hours). Soaking can also help with digestion, so it's definitely not a bad idea!