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Vegan Mac & Cheese with edamame and corn

It feels like fall and I feel like eating comfort food!! Who else associates this weather with cozy bowls of pasta? Mac and cheese? I do and this is a classic fall bowl of veggie mac and cheese that I love making for myself.

I’ve tried so many cashew sauces and I love them! At times, however, I find they can be a little on the heavy side. Also, because my son is allergic to cashews, if I do make it, it is for myself only (I make dairy cheese mac & cheese for my family). Not only do I sometimes find it heavy but if I am making it for myself only, I find I eat too much of it because I don’t want to waste and it leaves me feeling full and bloated, as though I would have eaten dairy (with which I don’t do well). It is very difficult to prepare individual portion sizes of cashew sauces since you need to put enough cashews in your blender or food processor to blend into a super smooth sauce. If you try with smaller quantities (I’ve tried, believe me), you may end up with little pieces of cashews and a “not very smooth” sauce.

This is why I now prepare large batches and freeze in individual portions. When I feel like a bowl of vegan mac & cheese, I simply thaw one single portion and mix into my pasta of choice with my veggies of choice. I also make my sauce a little thinner which leaves me feeling better. You may add a little less almond milk if you prefer a thicker sauce, it really depends on your taste.

I love stir-frying or roasting veggies that I simply mix into the pasta with the sauce.

Here, I add sautéed corn and edamame as well as fresh cherry tomatoes and mint leaves. This is such a delicious and healthy high protein meal!! It’s easy to make and it’s what I call comfort food at its best!! Hope you give it a try. If you do, please comment or tag me on Instagram.

 

 

 

Ingredients

  • 2 cups cashews soaked for 1 hour in very hot water
  • 1 tbsp. coconut oil
  • 1 medium to large onion
  • 4 garlic cloves
  • 1/3 cup nutritional yeast
  • 1 very juicy lemon (I used 1.5 lemons since mine weren’t very juicy)
  • 2.5 cup unsweetened almond milk (you can start with 2 cups if you prefer a thicker sauce)
  • ½ tsp. smoked paprika
  • ¼ to ½ tsp. truffle salt (regular sea salt works if you don’t have truffle sea salt)
  • ½ cup frozen corn
  • ½ cup frozen edamame
  • 2-6 fresh cherry tomatoes
  • 1 sprig of fresh mint leaves
  • More truffle sea salt to taste

Preparation

  • Sauté the onion and garlic in the coconut oil.
  • In the meanwhile, rinse and drain the soaked cashews.
  • Transfer cashews into the high speed blender or food processor and add sautéed onion mixture along with nutritional yeast, lemon juice, 2 cups of the almond milk, smoked paprika, and truffle sea salt.
  • Process until you obtain a smooth sauce.
  • If you want to make it thinner, add the rest of the almond milk gradually until you obtain desired thickness.
  • Boil pasta of choice (I love chickpea pasta).
  • While your pasta is boiling, stir-fry edamame and corn into the same pan as the onion (mine had enough coconut oil left to sauté, if not add a little oil).
  • Once your pasta is boiled, drain it and put back into saucepan.
  • Add amount of cashew sauce desired and top with sautéed veggies.
  • To finish, add halved cherry tomatoes and mint leaves.
  • Mix and enjoy!!
  • Freeze the rest of the cashew sauce in individual portion size

 

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