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!

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

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.
Full detaile instructions visit:

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