"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

VEGAN JALAPENO POPPER MAC AND CHEESE Recipe

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This recipe for VEGAN JALAPENO POPPER MAC AND CHEESE, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kaylen Rice

Category:
Category:

Ingredients:  
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
1/2 cup Carrington Farms Croutons, crushed

Directions:
Directions:
1. Add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.

2. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.

3. Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.

4. Next, add the garlic and jalapenos and cook for another minute.

5. Reduce heat to medium and add the cream cheese and cashew sauce to the pan, stirring until everything is well incorporated.

6. 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.

7. Transfer the mac and cheese to a baking dish and top with the crushed Crounons.

8. Place under the broiler for 1-2 minutes (keep a close eye on it!) until browned.

9.Remove and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Salt your pasta water to give your pasta some extra flavour!

If you canít find vegan cream cheese you can just omit it from this recipe.

 

 

 

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