Mac & Cheese

Chef Morgan is sharing one of themost popular dishes to have ever graced the Vega HQ Kitchen – Vegan Macaroni and Cheese! This healthier version of the comfort food favorite is made with a cashew “Cheese” sauce and gluten-free noodles. Plan for leftovers – it’s just as delicious reheated the next day. Enjoy!

This recipe is packed with nutrition and flavour, a delicious meal on a cold winters day that even kids will love and you can serve them guiltfree. 

Ingredients
16oz package of gluten-free pasta of choice, cooked al dente
1 pint cherry tomatoes
2 Cups Spinach

Topping
1/2 cup Walnuts, finely chopped
1/2 Cup pumpkin seeds, finely chopped
Salt and Pepper, to taste
1 Tsp Cayenne Pepper
2 Tsp Paprika

Cheese Sauce
1 1/2 Cup Raw Cashews, soaked for two hours (or overnight)
1 3/4 Cup Water
1/4 Cup Roasted Red Peppers, chopped
1/3 Cup Nutritional Yeast
1 Lemon, Juiced
1 Clove Garlic
1 Tbsp Miso Paste
1 Tbsp Dijon Mustard
1 Tsp Onion Powder
1 Tsp Sea Salt, or to taste
1 Tsp Paprika
1 Tsp Cayenne

Directions
Preheat oven to 350*F
Add Pasta, cherry tomatoes and spinach into a large bowl, set aside
Mix together all the topping ingredients. Taste and adjust flavor as desired. Set aside
In blender, combine all of the cheese sauce ingredients except for 3/4 cup water and blend until creamy. Add remainign water and blen again. Taste and adjust flavour as desired
Add cheese sauce to pasta bowl. Mix well
In a large bakign dish, pour pasta mmixture and cover with topping. Bake 25-30 minutes, check after 15 minutes if topping is darkening too much for your liking, cover wiht foil.  If using individual baking dishes, back for 10-15 minutes less.
When done, let cool about 10 minutes and serve.

Recipe By: VEGA