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Nuggets with Vegan Mac & "Cheese"

  • SERVINGS 4
  • 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

  1. Fry the Genius Nuggets according to package instructions and set aside.
  2. 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.
  3. 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.
  4. 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.
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