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
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
First things first gather your mise en place. Wash and prep your veg and then soak or boil your cashews. This will make it so much easier. 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
This recipe makes enough to make a big pot of mac n cheese and still have lots of sauce left over that you can save for later recipes or you can cut this recipe in half if you want to prepare less.
Step 3
Boil your pasta for about 7 min, strain and then allow to cook further in the sauce. I used 1 cup of pasta water at the end to thin it out to get my pasta sauce to the thickness I want. I like to finish this off with a little vegan butter for some extra love.
