Description
This Vegan Mac and Cheese without Cashews is made using plant based cheese, almond milk, spices, and topped with PeaTos Hot Crunchy Curls.
Ingredients
Scale
- 32 ounces unsweetened almond milk
- 2 cups water
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 16 oz elbow macaroni or cavatappi
- 18 ounces shredded plant based cheese, like Vitalite
- 1 ½ tablespoons Dijon Mustard
- 2 tablespoons tahini paste
- 1 4 ounce bag Peatos Fiery Hot Crunchy Curls, crushed
Instructions
- In a large pot, add the almond milk, water, olive oil, garlic powder and onion powder and bring to a boil.
- Add the noodles and reduce heat to medium-low. Simmer for 8-10 minutes, or until the noodles are done.
- Remove from heat and add vegan cheese, mustard and tahini. Stir until the cheese is melted. Add salt and pepper, to taste.
- Top with crushed PeaTos.
Notes
- Choose the right pasta: Use a sturdy pasta shape like elbow macaroni, penne, or fusilli, which can hold up well to the sauce and won't overcook and become mushy.
- Cook the pasta al dente: Cook the pasta just until it is al dente, which means it is cooked through but still firm to the bite. Overcooked pasta can ruin the texture of the mac and cheese.
- Make a flavorful sauce: Use a combination of seasonings and ingredients like garlic, onion powder, and Dijon mustard to give the sauce a cheesy flavor.
- Use high-quality ingredients: Use high-quality non-dairy milk, vegan cheese, and nutritional yeast to ensure a rich and creamy texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Vegan
