Hidden Veggie Mac
Clearly I take my Mac N Cheese pretty seriously considering I now have 3 recipes which may seem unnecessary. However I beg to differ. I love all 3 of my children equally in different ways.
Sometimes I am craving a Classic Mac N Cheese. Other times I am really craving Buffalo Mac N Cheese and lately I really been craving this Hidden Veggie Mac.
It is similar to the classic but has an essence of roasted veg and the texture is a bit more hearty due to the blended sweet potato. Regardless of your mood I am proud to say I got the recipe for you <3
Hidden Veggie Mac
Serves 4Ingredients
2 tbsp - grapeseed oil
1 cup - roasted sweet potato
1/2 cup - roasted yellow onion ( I just used half an onion )
1 cup - cashews, soaked
2 tbsp - chopped garlic
1/4 cup - fresh lemon juice
1/2 cup - veg stock
1 cup - canned coconut milk
1/4 cup - tapioca starch slurry ( mix 1/4 cup cold water with 1 tbsp tapioca starch )
4 tbsp - nutritional yeast
½ tsp - onion powder
½ tsp - garlic powder
1 tbsp - salt
1/4 tsp - smoked paprika
1 cup - pasta water ( used at the end to achieve desired texture )
1/2 pound - cavatappi pasta
1 tbsp - vegan butter
Instructions
Step 1 - Blend the cashews and make the sauce
First things first gather your mise en place. Wash and prep your vegetables and then soak or boil your cashews. If you don’t have time to soak your cashews over night you can boil them for 30 minutes.
For the sweet potato, peel the skin and cut into cubes and add to a sheet tray lined with parchment paper along with half of an onion that has been cut in half. Smother the sweet potato and onion in some grapeseed oil along with some salt and pepper. Roast for about 20 minutes at 350 degrees Fahrenheit or until the sweet potato chunks have developed some color and are cooked through.
Once everything is ready, throw all your ingredients in a Vitamix or little bullet blender. At the end blend in your slurry while the mixture is still hot so it can all emulsify and thicken.
Step 2 - Bring the pasta and sauce together
Boil your pasta for about 7 minutes and then strain out the water. Be sure to reserve one cup of starchy pasta water for later. In a sauce pan, warm up the blended cashew mixture and add in the pasta along with the cup of pasta water. Stir to combine and allow the pasta to cook for a few minutes in the sauce. To finish I like to add a bit of vegan butter to emulsify and bring it all together.
Step 3 - Plating
To serve, scoop the pasta using a large spoon into some bowls and enjoy right away. Save the left overs in an air tight, food safe container.
