Creamy Vegan Cheddar Horseradish Mac & Cheese
Ingredients
- 16 oz (454g) Shell Pasta or any short shape
- 7 oz (200 g) Vegan Cheddar Cheese (grated, reserve 1/2 cup for topping)
- 1/2 cup (70 g) Raw Cashews (Soaked)
- 1 medium Potato (125 g), peeled
- 1 medium Carrot (45 g), peeled
- 1/4 of a medium Onion (68 g)
- 1/2 cup (118 ml) Plant Milk
- 1/2 cup (118 ml) Water (reserved from cooking the vegetables)
- 1/4 cup (15 g) Nutritional Yeast
- 1 tsp (5 g) Garlic Powder
- Salt & Pepper (to taste)
- 1 Tbsp (15 g) Miso Paste
- 1 Tbsp (15 g) Dijon Mustard
- 2 1/2 Tbsp (37.5 g) Prepared Horseradish
- Optional: 2 Tbsp (30 g) fresh Chives (reserve some for garnish)
Preparation
Soak the cashews in hot water for 30 minutes. Drain, rinse, and set aside.
Boil the carrot, potato, and onion for about 12 minutes or until fork tender. Reserve 1/2 cup of the water before draining.
In a blender, combine the soaked cashews, cooked vegetables, 1/2 cup vegetable water, miso paste, Dijon mustard, horseradish, nutritional yeast, salt, pepper, and garlic powder. Blend until smooth.
Add the grated cheese and plant milk to the blender and blend again until smooth and creamy.
Cook the pasta according to package directions. Drain and place in a large bowl.
Pour the cheese mixture over the pasta and mix well. Add chives if using and mix again. Transfer the mixture to an 8x10 baking dish.
Bake covered with foil at 375°F (190°C) for 25 minutes. For a browned top, remove the foil and bake for an additional 5 minutes. Garnish with more chives before serving.