Mac n’ Cheez
Creamy. Savoury. Delicious. The BEST part is it’s completely plant-based!
For the cheez sauce: 1.5 cups raw cashews (soaked, rinsed) 3 T. fresh lemon juice 3/4 cup water 1.5 tsp. sea salt (option to omit) 1/4 – 1/2 cup nutritional yeast 1/2 tsp. chili powder 1/2 clove garlic pinch of turmeric pinch of cayenne pepper 1-2 tsp. dijon mustard
3-4 cups of sauteed mushrooms or roasted broccoli….or both!
For the macaroni n’ cheese casserole: 16 ounces of elbow or shell pasta of choice ( I used brown rice macaroni) freshly ground black pepper & chili flakes for garnish
Preheat the oven to 350. Prepare your sauteed mushrooms and/or roasted broccoli first. You can sautee your mushrooms in a pan with a tsp of olive oil or omit the oil and use water for a “healthy sautee”. (Make sure you drain our all the water!) I roasted my broccoli at 400 for about 15-20 minutes, with a bit of s&p, oil free. You can use a bit of olive oil if you like. Next, boil the water for your pasta.
While you’re waiting for your pasta to cook you can start working on the “cheez” sauce.
Add the first 10 recipe ingredients into a high-power blender or food processor. Blend until smooth and creamy.
Once your pasta is cooked, drain and rinse it, return it to the pot and mix it with the cheeze sauce. Add the sauteed mushrooms and roasted broccoli.
Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish (I used a bit of EVOO to make sure it wouldn’t stick) and garnish with chili flakes
and black pepper.
Bake at 350F for 20-25 minutes, then let it cool for about 5 minutes before serving.
This recipe is inspired by Detoxinista :)