VEGAN Masala Mac & Cheese - 15 MINUTES
This Masala Mac & Cheese is perfectly spiced, creamy, and nutritious – just the way I like it :) You can’t even tell there’s pumpkin in here, you need to try this!
Ingredients
Sauce:
- 1/2 cup soaked cashew
- 1 15 oz can pumpkin puree
- 1/3 cup nutritional yeast
- 1 1/2 tsp ACV
- 3 tsp minced garlic
- 1/3 cup yellow onion
- 1/2 tsp kosher salt
- Optional 1-2 small green Chili’s
Masala Spice Blend:
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 3/4 tsp garam masala
- 1 tsp cumin
- 1/8 tsp hing
Pasta
- 1 8 oz box Chickpea Pasta Elbows
- 1/4 cup water
- 1 tbsp tapioca starch
Garnish:
- Cilantro
Instructions
- Soak the cashews in water for 20 minutes to an hour
- Combine all the spices in a small bowl. Set Aside.
- Blend together all the sauce ingredients.
- Cook the elbows according for 1-2 minutes less than the package instructions
- While the pasta is boiling, heat the sauce on medium – low heat. Once the pasta is done cooking, strain the water and pour the elbows into the sauce.
- On the side, mix ¼ cup of water with 1 tbsp of tapioca starch and add it to the pot.
- Then add in all your spices and combine well.
- Let the flavors combine on low heat for 3-5 minutes.
- Then, top with cilantro and enjoy!