Okay, last part of the sweet potato was finally used. This time, it was savory and it was dinner. And dinners to come. Lots of leftovers. I probably won't be able to eat it all before it goes bad.
Also, had a couple of things published in my other life today. Check 'em out!
Anyways, the recipe. AND DON'T FORGET ABOUT THAT GIVE-AWAY! This mug wants to go home with you.
Vegan Sweet Potato Mac & "Cheese"
INGREEDZ:
1 cup cashews
1 1/2 cups water
1 tsp tumeric
1/2 tsp paprika
1/2 tsp salt
1/4 cup nutritional yeast
2 tsp yellow mustard
1/2-3/4 cup mashed sweet potato (feel free to mess with that amount!)
DO THIS:
In a food processor, grind up the cashews. Add in the water and whir that shit together. Add remaining ingredients, and process some more still. At this point, I added a bit more water to make the consistency slightly thinner than it was. Something less than Velveeta-like, you know? But still substantial. In the meantime, I was cooking up 15 or 16oz of pasta according to package instructions. Drained it, and mixed. What else are you seeing in that picture? Well, I wanted a bit more than simple mac and "cheese," so I also made some caramelized onions and sauteed spinach and threw them in. Delicious!
The caramelized onions and sauteed spinach sound like a great addition. I bet it tasted wonderful.
ReplyDeleteNice job on the new articles you wrote.
Holy schnikes that was one damn tasty meal! Thanks for the recipe. Used your sauce but subbed cauliflower for the sweet potato. Poured it over some rotini, kale, carrots and cauliflower. It will definitely be a repeat performance.
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