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87% would make again

Roasted Red Pepper Vegan Mac 'N' Cheese

Tasty Team

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Ingredients

for 2 servings

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¾ cup raw cashew (100 g), soaked in water for two hours
  • 1 red pepper, roasted
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground mustard
  • ½ teaspoon turmeric
  • 2 cups vegetable broth (480 mL)
  • 8 oz dry pasta (225 g), cooked
  • smoked paprika, to serve

Nutrition Info

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    Calories 713
    Fat 24g
    Carbs 101g
    Fiber 5g
    Sugar 5g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
  2. Add the garlic and cook for 2-3 minutes.
  3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
  4. SCROLL FOR MORE CONTENT

  5. Transfer sauce back into pot and cook until thickened, about 5 minutes.
  6. Add pasta to the pot and stir until sauce is evenly distributed.
  7. Top with smoked paprika and serve immediately.
  8. Enjoy!
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