Friday, 26 October 2012 02:32

Way Better Baked Mac 'n' "Cheese" (video)

Rate this item
(0 votes)

way better mac cheese ecovegangal

I'd like to say that a drop in temperature is responsible for the desire to eat comfort food, but let's be honest - when do you not want macaroni & cheese? OK, maybe it isn't that appealing on a super hot day, but you can always serve it cold right? It's nearly impossible to resist the creamy texture and buttery taste. The only catch is that most mac 'n' cheese is loaded with oil, salt, soy and gluten, which can leave you feeling weighed down and bloated. Fortunately it doesn't have to be that way - this recipe puts a healthy. spin on the classic favorite.

The "cheese" sauce is free of salt, oil, gluten and soy. However, the "secret" ingredient (tortialla chips by Way Better Snacks) adds a tad of the former two - it's totally worth it in my opinion. The flavor is cheese-like and tangy (remiscent of kale chips), the texture smooth and crunchy, and it is extremely filling. Inspired by a recipe in the Forks Over Knives cookbook, this dish is relatively low in fat and can be even more so if you cut back on the amount of cashews you use. Or, if you feel like indulging, double the amount of cashews to make it extra creamy!

Serves 4

Ingredients

  • 1/2 cup raw cashews
  • 1 cup nutritional yeast
  • 1-2 garlic clove
  • 1/2 large yellow onion
  • 1 large red bell pepper
  • 1 tbsp tahini 
  • 1 tbsp miso
  • black pepper
  • paprika
  • crushed red pepper
  • 1 tablespoon fresh lemon juice (or 1/2 a lemon)
  • gluten-free pasta of your choice 
  • tortilla chips from Way Better Snacks

Instructions

  1. Soak cashews 1-6 hours, then remove from water (the longer you soak the better, but if you're short on time an hour is plenty)
  2. Set oven to 350 degrees F
  3. Boil water on stove for pasta
  4. Coarsely chop onion
  5. Cut pepper open, wash seeds, then coarsely chop
  6. Add cashews to blender along with chopped onions, pepper, and nutritional yeast - blend well (add water if needed)
  7. Add pasta to water and cook for 8-15 minutes depending on type
  8. Dice garlic
  9. Add garlic, tahini, miso, black pepper to taste, crushed red pepper to taste, and paprika to taste. Squeeze in half a lemon. Blend well - adjust taste if needed by adding more of any of the above seasonings
  10. Poor pasta into a casserole dish
  11. Pour sauce ontop and mix in well
  12. Sprinkle on nutritional yeast and black pepper (paprika would be great too)
  13. Take a small handful of Way Better chips, crush with your fingers and sprinkle on top. Repeat until well covered
  14. Put in oven and bake for 15-20 minutes

Please share your thoughts (and any modifications you make) in the comment section.

 
Looking for more recipes using Way Better Snacks? Check these out from the other ambassadors and let me know if you veganize them!:
Vegetarian Sweet Potato & Black Bean Taco Bake (would be great with your fav plant-based milk, The Vegg & Daiya cheese)
Way Better Cheesy Bacon Potato Bites (could be nice with The Vegg, Daiya cheese, tempeh bacon & vegan sour cream!)
- Skillet Tacos with Way Better Tortilla Chips (try it with a vegan beef alternative & Daiya)


Disclosure: I have been selected by Way Better Snacks to participate in their Brand Ambassador blogger program. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.
Read 8485 times Last modified on Tuesday, 30 October 2012 17:58