Smokey Vegan Cheddar Mac'N'Cheese

I've toyed around with this recipe for a while - usually incorporating cashews as the nut base for this "cheese" sauce. It usually tastes great, but there was always something that just didn't cut it for me. Until, I met - Brazil Nuts! 
The light taste of the Brazil Nut compliments the smokey flavour perfectly for this sauce, and I've got to add - this is more of a "gourmet" mac'n'cheese, not even remotely like the neon boxed stuff we all know from our childhood...
No soaking is required for this recipe, so it's easy to quickly whip it up for a quick and easy dinner!

Smokey Vegan Cheddar Mac'N'Cheese

Ingredients:

• 10 Brazil Nuts
• Just enough water to allow them to float around a little bit in the blender (bullet blender is best for this)
• 4 tbsp nutritional yeast
• 1/2 tsp Himalayan pink salt (or whatever salt you like!)
• 1-2 drops liquid smoke (don't over-do it, this stuff is strong...)
• 1 tbsp Dijon mustard 

Method: 

• Blend all ingredients until smooth, and then add to your cooked pasta of choice! Stir, and serve, and enjoy. :) This also tastes great as leftovers! 

For mine, I used gluten-free rice flour pasta - delish!

This picture may not win photography awards, but it was so delicious...