VEGAN JALAPENO POPPER MAC AND CHEESE

This vegan jalapeno popper mac and cheese is the ultimate creamy & delicious mac and cheese recipe. Made with a creamy cashew sauce and filled with bits of jalapeno pepper for an extra kick!

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

INSTRUCTIONS

• Add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.
• Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
• Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.
• Next, add the garlic and jalapenos and cook for another minute.
• Reduce heat to medium and add the cream cheese and cashew sauce to the pan, stirring until everything is well incorporated.
• Add the pasta and 1/2 cup of pasta water to the pan and mix everything together, letting cook for 2-3 minutes until thick and creamy.
• Transfer the mac and cheese to a baking dish and top with the crushed Crounons.
• Place under the broiler for 1-2 minutes (keep a close eye on it!) until browned.
• Remove and serve.

NOTES

• Salt your pasta water to give your pasta some extra flavour!
• If you can’t find vegan cream cheese you can just omit it from this recipe.

adapted from: choosingchia

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