OMG so good! Cheesy, spicy, full-flavored. Cashews gave it body.
The roasted brussel sprouts were served on the side, a few on top- and were surprisingly a great pairing!
Not only was this the best, most flavorful spicy vegan mac ‘n cheese I’d ever tried, but the brussel sprouts were surprisingly delicious. I’ve always cooked brussels sprouts by cutting in half, browning in a pan with olive oil, adding apple cider vinegar, salt, pepper and brown sugar, then a little water and steaming until soft. The ones in this recipe are just oven-roasted in quarters with oil and salt. I had no idea they would be so good that way, but now that I think about it, most veggies are.
Anyway…..try this tonight! Recipe here from the Post Punk Kitchen! We’ve made this almost weekly since discovering it. If you try it, let me know if you love it as much as I do. I’m always looking for more uses for my leftover chipotle pepper.
The best thing about this is that it is QUICK. I just buy the exact amount of cashews I need in bulk, then I remember to soak them beforehand. Couldn’t be easier, really. The recipe says that chickpea miso is good in this, but I use my favorite shiro miso and it’s perfect.
- Do NOT shorten the soaking time. Plan ahead. If you do it for less than 2 hours, your sauce will be chunky, watery and nasty.
- Use a veggie broth that isn’t too salty, I don’t recommend concentrated broth gels or powders.
Here’s the recipe from PPK, I take NO credit:
- 8 oz macaroni (gluten-free, whole wheat, or any type)
- 1 lb brussels, quartered
- 1 tablespoon olive oil
For the sauce:
- 1 cup cashews, soaked in water for at least 2 hours
- 2-4 chipotles, (depending on how spicy you like it), all seeds removed!!!
- 1 cup vegetable broth
- 2 cloves garlic
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons miso
- Salt to taste
- Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.
- Line a large baking sheet with parchment paper. Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.
- To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
- When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussel sprouts and serve!