Quick & Easy Vegan Roasted Red Pepper Mac n' Cheese
Author -Yields: 3 -4 servings
Ingredients
- 1/2 cup raw cashews soaked for 2 hours in water and then drained
- 3/4 cup red orange, or yellow roasted bell peppers (homemade or store-bought; about 2 large or 3 smaller roasted peppers)
- 1 large clove garlic roughly chopped
- 1/2 teaspoon onion powder
- 1/4 cup nutritional yeast
- 2 tablespoons white miso substitute 1 1/2 tablespoons brown or red miso
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup water
- 8 ounces macaroni or shell pasta of choice regular, whole grain, gluten-free, etc.
- Optional toppings: fresh thyme sprigs chopped herbs of choice, extra nutritional yeast, extra roasted bell peppers, hemp seeds, hempesan, vegan meaty crumbles, lemon pepper tempeh cubes
Instructions
- Bring a large pot of salted water to boil. Add your pasta of choice and cook according to package instructions.
- While the pasta cooks, transfer your cashews, roasted peppers, garlic, onion powder, nutritional yeast, miso, lemon, salt, and pepper to a blender, along with 1/3 cup water. Blend till smooth, adding a tablespoon or two of extra water if the sauce is overly thick or difficult to blend (it should be about the texture of an alfredo sauce). Taste sauce and add salt and pepper as desired.
- When the pasta is ready, drain it and fold in your sauce (you may not use all of it; if you have some leftover, it can be thinned and used as a salad dressing!). Divide pasta onto plates and top as desired. Serve.
Notes
Leftover sauce will keep for up to 5 days in an airtight container in the fridge.