Tried my hand at making some vegan mac and cheese and it was pretty good (recipe below in commments)! A sneaky way to get more beans and plant protein (the sauce is mostly beans, soaked cssjews, and nutritional yeast). Only thing I'd do differently next time is omit the smoked paprika. I like it in other dishes, but in this pasta it was a bit weird/offputting.
by dani-winks
1 Comment
**Recipe**
Source: https://food52.com/recipes/41758-my-favorite-vegan-mac-and-cheese
should be.
Ingredients
2/3 cup (about 3 ounces) raw cashews, soaked in water for at least 2 hours (and up to 8), drained
1/2 cup cooked cannellini, great white northern, or navy beans
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon smoked paprika
1 teaspoon ground turmeric
2 tablespoon white miso
1/4 cup nutritional yeast
1 small clove garlic, crushed
1 dash cayenne pepper
1/2 cup water
12 ounce elbow pasta or mini shells (whole wheat, gluten-free, and regular pasta are all fine)
1 cup cooked green vegetables, such as chopped broccoli or cauliflower florets, blanched peas or chopped asparagus spears, or steamed spinach (optional)
osher salt, to taste
Directions
Step 1
Place the cashews, beans, lemon juice, paprika, turmeric, miso, nutritional yeast, garlic, cayenne, and water in a blender and whir until totally smooth. Set aside.
Step 2
Bring a pot of salted water to a boil and add the pasta. Cook the pasta according to package instructions.
Step 3
Drain the pasta and return it to the pot. Add the sauce and fold everything together gently, until the pasta dish is creamy and evenly coated. Adjust seasoning to taste. You may not need to use all of the sauce: If you have some leftover, use it as a dip or as dressing for a grain bowl.