Friday, March 29, 2019

VEGAN JALAPENO POPPER MAC AND CHEESE



This is one of those recipes that falls under the category of ultimate comfort food. I’m talking bundle up in a big sweater, sit by the fireplace (or if you don’t have one like me, lighting a candle totally counts.) and eat a big bowl of mac and cheese. (Then when your done why not make a big bowl of vegan pumpkin alfredo? #carblife)

INGREDIENTS

  • 1/2 cup raw cashews, soaked in water overnight then drained
  • 1 1/2 cups water
  • 2 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 jalapeno peppers, seeds removed and finely chopped
  • 2 tbsp vegan cream cheese
  • 250 grams pasta of choice (I used cavatappi)
  • 1/2 cup Carrington Farms Crounons, crushed


Get full instructions: click here