Opis
A creamy and rich vegan version of lobster mac and cheese.
Składniki
Skala
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1 cup almond milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 cup jackfruit, shredded
- 1/4 cup breadcrumbs
- Salt to taste
Instrukcje
- Cook macaroni according to package instructions.
- Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and salt until smooth.
- In a pan, sauté shredded jackfruit until slightly browned.
- Mix cooked macaroni with the cashew sauce and jackfruit.
- Transfer to a baking dish and top with breadcrumbs.
- Bake at 350°F for 20 minutes.
- Let cool for a few minutes before serving.
Uwagi
- Soak cashews for at least 4 hours for a smoother sauce.
- Use gluten-free macaroni for a gluten-free version.
- Adjust spices to your taste.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 350
- Cukier: 2g
- Sód: 400mg
- Kwasy: 15g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 45g
- Włókno: 5g
- Białko: 12g
- Cholesterol: 0mg
Słowa kluczowe: vegan lobster mac and cheese, plant-based macaroni, vegan comfort food