High Protein Vegan Mac and Cheese
Serves 1
Directions
- 1Cook elbow noodles according to package instructions in a large pot.
- 2Boil cashews in a small saucepan or pot for about 10 minutes.
- 3Once cashews are done, drain and rinse them under cold water.
- 4Add water, onion powder, garlic powder, smoked paprika, salt, hot sauce, lemon juice, peppers, nutritional yeast, cashews, and tofu into a high powered blender or blender cups.
- 5Blend until smooth. It may take 1-2 cycles and you may need to add another 1/2 cup more water to get it very smooth.
- 6If serving immediately, heat the sauce over the stovetop before adding it to the cooked noodles.
- 7If prepping out, add the sauce directly to cooked noodles in a baking dish and mix to fully coat.
Ingredients
- 16 oz large elbow noodles
- 1 cup water
- 1 cup cashews
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1.5 tsp salt
- 1 Tbs hot sauce
- 1 Juice from lemon
- 7 oz pimiento peppers
- 0.5 cup nutritional yeast
- 1 block firm tofu
Equipment
large potsmall saucepan or pothigh powered blender or blender cupsbaking dish
Tips
- Firm tofu is key for thickening the sauce and goes unnoticed once blended.
- Boil cashews for about 10 minutes, then drain and rinse under cold water before blending to avoid damaging the blender.
- Adjust water amount during blending based on blender and cashew boiling time to achieve a smooth sauce.
- You can use protein noodles for even more protein.
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