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Recipe Master.Indd Vegan White Cheddar Macaroni & Cheese meal # 229 With a fresh corn avocado salad Cooking Time Servings What’s Needed From Your Kitchen or Pantry • Nutrabullet, blender, or food processer • Colander 60 2+ • Large non-stick saute skillet • Salt & pepper mins servings • Large pot • Small Bowl Before you begin cooking this meal, please double check to make sure that all ingredients are included. If for any reason you feel some- thing is missing, please contact us at your earliest convenience INSTRUCTIONS INGREDIENTS • Wash the new potato and slice in ¼” rounds (no need to peel) • Grapeseed oil • Heat a large saute skillet over medium-high heat, add the grapeseed oil, • Elbow macaroni, large thin sliced onion, potato and cashews, cook, stirring often for 5 minutes. • Onion, thin sliced Now add the sliced garlic, paprika, garlic powder, nutritional yeast, 2 cups • Garlic cloves, thinly sliced of water, and almond milk, and 1 teaspoon of salt. Cook for 15-18 minutes, stirring often until the potatoes are tender when poked with a fork. Set • Sweet paprika aside to cool before adding to the blender. • Garlic powder • Meanwhile bring a large pot of water to a boil salting the water generously. • Nutritional yeast Add the elbow macaroni and stir often to prevent macaroni from clumping. • Red potato Cook the macaroni 15-20 minutes or until tender but not mushy. Drain in • Cashews a large colander and set aside while you blend the cashew cheese sauce. • Almond milk • Carefully pour the cooked cashew-onion-potato mixture including all the liquid into the jar of a large blender. Start off on slow-speed, making sure • Kosher salt the lid is secured, (twe like it downdown for good-measure) Increase the • Black pepper speed level-by-level until the blender is running on the highest speed and • Corn kernel the cheese-sauce is velvety smooth. Taste and adjust with salt and black pep- • Avocado per to taste. • Fresh lime juice • Add the macaroni pasta back to the cooking pot, pour the warm cashew cheese-sauce into the pasta and heat just before serving over medium heat • Cherry tomatoes, halved stirring as necessary. • Cilantro, rough chopped • Now for the corn salad: Drain the corn kernels from the can into a small • Jalapeno, fine chopped bowl. Heat 1 tablespoon of the olive oil in a medium-size saute skillet over • Red bell pepper, fine diced high heat. Add the corn along with the chopped jalapeno and a good pinch of salt. Saute for 3-4 minutes and then transfer the mixture to a mixing • Red onoin, fine diced bowl. Whisk the rest of the olive oil and lime juice together in a small bowl • Olive oil then add to the corn salad and season with a couple good pinches of salt • Water and a bit of black pepper to taste. Cut the avocado into cubes and add to the corn salad bowl along with the cherry tomatoes (slice in half if you like!), cilantro, jalapeno, red bell pepper, and red onion. • Serve the corn salad along with your hot mac-and cheese. Enjoy. RECIPE NOTES www.thepreptable.com.
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