Recipes | Nuggets with Vegan Mac & “Cheese”
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SERVINGS 4
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PREPARATION 10 MINUTES
INGREDIENTS
- 1 package Genius Nuggets
- 400 g short pasta
- 1 tbsp olive oil
- 210 g (1 ½ cups) cashews, soaked for 2 hours in boiling water or at least 4 hours in tap water
- 180 ml (3/4 cup) soy milk
- 4 ½ tbsp nutritional yeast + extra for serving
- 2 ½ tbsp fresh lemon juice + extra for serving
- 1 ½ tsp flaked sea salt
- 1/2 tsp white pepper
- 1/4 – 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
COOKING INSTRUCTIONS
- Fry the Genius Nuggets according to package instructions and set aside.
- Boil the spaghetti according to the instructions and reserve a cup of the broth. Strain it, put it back in the pot, drizzle with olive oil and shake the pot vigorously. Set aside.
- Drain the cashews and place them in a high-powered blender with the rest of the ingredients. Blend until they melt and the sauce is smooth. Stop occasionally and stir. If necessary, add a little pasta broth (one to two tablespoons) while blending, being careful if it is still hot.
- Add the sauce to the pot and stir gently. If you want the sauce to be thinner, add a little more pasta broth. Serve with the nuggets, a little extra lemon, pepper, and if you want, a little more nutritional yeast.
