Roasted Red Pepper Vegan Mac 'N' Cheese

Name: Roasted Red Pepper Vegan Mac 'N' Cheese
Total time: 30
Yield: 2
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; ¾ cup raw cashews, soaked in water for two hours; 1 red bell pepper, roasted; 2 tablespoons nutritional yeast; 1 tablespoon tomato paste; 1 ½ tablespoons cornstarch; ½ teaspoon salt; ½ teaspoon smoked paprika; 1 teaspoon ground mustard; ½ teaspoon turmeric; 2 cups vegetable broth; 8 oz dried pasta of choice, cooked according to package instructions; smoked paprika, for garnish

Recipe by Rachel Gaewski from tasty.co

Lunch 30 Mins.

Ingredients

2 servings

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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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¾ cup raw cashews, soaked in water for two hours
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1 red bell pepper, roasted
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2 tablespoons nutritional yeast
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1 tablespoon tomato paste
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1 ½ tablespoons cornstarch

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½ teaspoon salt
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½ teaspoon smoked paprika
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1 teaspoon ground mustard
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½ teaspoon turmeric
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2 cups vegetable broth
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8 oz dried pasta of choice, cooked according to package instructions
•

smoked paprika, for garnish

Instructions

In a medium pot or Dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until the onion is semi-translucent.
Add the garlic and cook for 2-3 minutes.
Transfer the onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth and blend until smooth.
Transfer sauce back to pot and cook until thickened, about 5 minutes.
Add pasta to the pot and stir until sauce is evenly distributed.
Top with smoked paprika and serve immediately.
Enjoy!