Mac n Cheez
Prep time
15 MinCook time
15 MinTotal time
30 MinMacNCheez
No arsenal of expensive ingredients, because this one relies on more basic ones, such as cashews or almonds for richness, chickpea tofu for thickness, and dried herbs & spices for added flavor. This easy, creamy, and vegan Paryushan-friendly recipe is so satisfying that you won’t even miss the cheese.
Ingredients
- 1 cup Cavatappi or your choice of pasta
- 1 tbsp Oil (Olive Oil is preferred)
- ½ cup of water
- Optional Garnishing: ½ tsp Chia Seeds, 8-10 Dried Cranberries, Red Pepper Flakes
- For Cheese Sauce:
- ½ cup cooked Pasta water
- ¼ cup Burmese/chickpea Tofu cubes (recipe: check under Dairy Substitutes)
- 1/3 cup raw Cashews – soaked (for at least 15 minutes)
- ½ tbsp Italian Seasoning (Dried herbs blend)
- ¼ tsp Each: Turmeric (haldi), Asafetida (hing), Paprika
Instructions
- Prepare the Pasta according to package instructions. Be sure to boil in salted water until al dente. Reserve ½ cup of cooked pasta water.
- Prepare the cheese sauce. Blend drained cashews and remaining sauce ingredients into a chopper or a food processor until thick grainy paste comes together. Remove and keep aside.
- Heat oil in a skillet on medium heat. Pour the cheese sauce with 1/2 to 1 cup of water to liquify the sauce, if necessary. You may use remaining pasta water for this step.
- Mix well. Stir in the cooked pasta and let it cook for 2 minutes, keep stirring in between.
- Turn off the heat. Season to taste. Top it off with some dried cranberries, chia seeds, and red pepper flakes for additional nutrients and flavors!
Notes
Italian Herbs & Dried Cranberries are optional. You may skip it if you do not wish to consume during Paryushan.
This is one of my most favorite meals to cook during Paryushan. It gets ready quickly and everyone in the family, including kids thoroughly enjoy it.
Allergens: Contains Tree Nuts
Disclaimer: Some or all allergens may not be listed