Last night I tired out a new recipe for a vegan
Chipotle Mac & Cheese with Roasted Brussel Sprouts, in the past I had great success with another recipe, but I am always up for trying something new. I love when I am at work and talk about making Mac & Cheese for dinner and I get, "What do you do for the cheese?" It is beyond amazing that you can MAKE cheese from cashews and when I tell them this they don't believe me. LOL! I have also discovered that most people do not like the taste of Brussel Sprouts, but I guess since I was not subjected to them as a kid I really don't mind them at all. The original recipe says to drizzle them with olive oil before roasting, but I cooked mine on parchment paper without the olive oil and they turned out great! I have to say it was a
VERY easy recipe and did not take much time at all. I doubled the recipe as well so we would have some left overs for the week. Here is the recipe for
Post Punk Kitchen:
Serves 4
Total time: 30 minutes || Active time: 15 minutes
8 oz macaroni (gluten-free, whole wheat, or any type)
1 lb brussels, quartered
1 tablespoon olive oil (I skipped this and cooked on Parchment Paper)
For the sauce:
1 cup cashews, soaked in water for at least 2 hours
4 chipotles, seeded
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso (I used chickpea miso) (I skipped this and used lemon juice and a little mustard)
Salt to taste
1 can of diced green chilies (I added this)
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!
