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