Vegan Jalapeño Mac and Cheese
Fresh jalapeños and a cashew-based sauce provide a creamy, mildly spicy kick to this plant-based comfort classic. Finished with a golden, buttery panko crust, this baked dish brings a new level of depth to traditional macaroni.
Ingrédients
- 1 1/2 cup raw cashews
- 1 1/2 cup water
- 3 tbsp fresh lemon juice
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 7 ounce vegan mozzarella cheese · optional
- 1 tbsp vegetable oil
- 1/2 small white onion · diced
- 5 jalapeños · seeds removed and diced
- 12 ounce elbow pasta
- 1/4 cup panko breadcrumbs
- 2 tbsp vegan butter · melted
Préparation
- 1
Preheat the oven to 175°C and lightly grease a 9x13 inch casserole dish.
- 2
Bring 4 cups of water to a boil, pour over the cashews, and let soak for 5 minutes before draining.
- 3
Place the drained cashews, 1 1/2 cups of fresh water, lemon juice, nutritional yeast, garlic powder, salt, and the optional vegan mozzarella into a blender. Process until completely smooth and set aside.
- 4
Cook the elbow pasta for one minute less than the package instructions. Drain and set aside.
- 5
Heat the vegetable oil in a pan and sauté the diced onion and jalapeños for about 5 minutes until softened.
- 6
Combine the cooked pasta, cheese sauce, and sautéed vegetables directly in the prepared casserole dish.
- 7
Mix the panko breadcrumbs with the melted vegan butter in a small bowl, sprinkle over the pasta mixture, and bake for 20 minutes until the sauce is thick and bubbly.