There's no better, and quicker, way to stop them little carvings like mac'n'cheese. Cheddar is the buzz word here. Who's missing cheddar? Is cheddar even popular outside of Ireland & the UK? Too many questions, too less time to cook.
《 M A C & C H E D D A R C H E E S E 》
Smoky Cashew Cheddar Cheese:
⅔ cup raw cashews, soaked in boiling water for 10 minutes and drained (to soften)
1⅓ cups filtered water
⅓ cup chopped roasted red peppers
2 tablespoons nutritional yeast
2 tablespoons arrowroot powder/flour/starch
2 tablespoons apple cider vinegar
2 teaspoons smoked paprika or to taste
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
Pinch of cayenne pepper (optional)
Dash of hot sauce (optional)
《 I N S T R U C T I O N S 》
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente and drain, reserving 1 cup of the pasta water. Return the pasta to the pan.
Make cheese by adding the soaked and drained cashews, filtered water, roasted red peppers, arrowroot, apple cider vinegar, smoked paprika, sea salt, black pepper, cayenne (if using), and hot sauce (if using) to a high-speed blender. Blend on high for 2 to 3 minutes or until completely smooth, stopping to scrape down the sides as needed.
Once the pasta is ready, pour the Smoky Cashew Cheddar Cheese mixture into a medium saucepan. Heat over medium for 5 minutes or until very thick and just shy of stretchy, whisking constantly. Once thickened, immediately turn off the heat to avoid overheating.
Spoon the cheese over the pasta and toss to coat, adding pasta water, a few tablespoons at a time, as needed to thin the sauce. Season with smoked paprika, and black pepper.
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