Although this is comfort food, this is one of those ‘sneaky’
comfort food recipes that is secretly still pretty healthy. The base of the
sauce is made from raw cashews (healthy) and gets tossed up with garlic, onions
and jalapeons. (healthy, healthy, healthy.) Then it all gets mixed up with
pasta of your choice, (I opt for whole-grain to keep it extra healthy) and topped
with Carrington
Farms Crounons, which are made from crispy puffed quinoa. (hello healthiest
croutons ever!)
Seriously though, these Crounons are organic, gluten-free,
dairy-free and are made with less than 7 ingredients. They’re also baked to
perfection to make them extra crispy, which makes them the most perfect crumble
topping on a mac and cheese. (Not to mention the delicious flavour they add!)
They come in 4 different flavours, all of which would be amazing to top off
this mac and cheese recipe!
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 (I used cavatappi)
- 1/2 cup Carrington Farms Crounons, crushed
INSTRUCTIONS
- Add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
- Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.
Full Instructions : Click Here
