Ingredients

The following ingredients have 4 Servings
  • 1 cup cashews (150 g, soaked)
  • 3 cups dry macaroni (300 g)
  • 1 jalapeno
  • 1 carrot (roughly chopped)
  • ¼ cup nutritional yeast (30 g)
  • ¼ tsp each chili, cumin, salt, smoked paprika
  • 1 clove garlic
  • 1 cup water (240 mL)
  • ½ cup panko breadcrumbs (25 g)
  • 1 Tbsp olive oil (15 mL)
  • Pinch each salt and pepper

Instruction

  • Prep: Soak cashews in water overnight (or in very hot water for 1 hour). Cook macaroni al dente. Meanwhile, broil jalapeno on top rack of oven until blackened, then remove skin, ribs, and seeds. Finally, add carrots and a few tablespoons of water to a microwave-safe dish. Cover with plastic wrap and microwave until fork tender, about 4 minutes. Drain water.
  • Macaroni Time: In a blender, combine cashews, de-seeded jalapeno, drained carrot, nutritional yeast, spices, garlic, and water to a blender. Blend until smooth. Combine with cooked macaroni.
  • Get Crispy (optional, but recommended): Transfer macaroni mixture to an oven-safe dish. Combine panko, oil, salt, and pepper in a small bowl, then sprinkle on top of macaroni. Broil until golden brown on top, just a few minutes.