"This recipe was inspired through eating my way through the byCHLOE menu in NYC. I always feel great after eating this meal, opposed to feeling lethargic after a dairy based mac n cheese."
Plant Based Mac n Cheese
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Prep time: 20mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 1/4 cup Breadcrumbs,
- 2 tablespoons Brown Sugar,
- 1 cup Cashews,
- 1/4 teaspoons Cayenne Pepper,
- 12 servings cooked Shell Pasta
- 3 Garlic Cloves,
- 1 teaspoon Mustard Seed,
- 2 tablespoons Nutritional Yeast,
- 5 tablespoons Oil,
- 1 tablespoon Onion Powder,
- 2 Onions,
- 2 ounce Paprika,
- 3 1/2 tablespoons Salt,
- 6 Shitake Mushrooms,
- 6 Sweet Potatoes,
- 2 tablespoons Vegan Butter
- 3 cups Water
Method
Step 1
Cook pasta, following instructions on box Drain pasta Run cold water and cover with ice to stop the pasta from overcooking Soak cashews in cold water for an hour while you prep everything else
Step 2
Peel sweet potatoes Cut into 1/2 inch cubes Toss in oil Roast in oven for 45 minutes to an 1 hour at 350°F Mash slightly in mixing bowl
Step 3
Destem mushrooms & chop Toss in mixing bowl with oil, salt, and onion powder Roast on sheet pan for 15-20 minutes at 400°F If not crispy enough, broil at 400°F for 3-5 minutes
Step 4
Saute diced onions in oil on medium low heat Add salt and sugar after 5 minutes Stir occasionally until caramelized
Step 5
Place the following ingredients into a blender or food processor, blend for 8 minutes~ until smooth & creamy: Cashews, mashed sweet potatoes, salt, garlic, mustard seed, cayenne pepper, brown sugar, water, nutritional yeast, vegan butter
Step 6
Spread oil on baking dish to prevent burning Place cooked & cooled pasta into baking dish Mix sauce and caramelized onions into pasta Top with breadcrumbs Bake for 15-20 minutes at 400°F
Step 7
Top pasta with onions and mushrooms