Description
A creamy and delicious vegan version of lobster mac and cheese.
Ingrédients
L'échelle
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1 cup plant-based milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 cup vegan lobster pieces
- Salt to taste
- Black pepper to taste
Instructions
- Cook the macaroni according to package instructions.
- Drain and set aside.
- Blend soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- In a large pot, combine the cooked macaroni and the blended sauce.
- Add vegan lobster pieces and stir gently.
- Heat over medium until warmed through.
- Serve immediately with extra seasoning if desired.
Notes
- Soak cashews for at least 2 hours for a smoother sauce.
- Adjust seasoning according to your taste.
- Store leftovers in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 350
- Sucre: 2g
- De Sodium: 400mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 12g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 4g
- La protéine: 10g
- Le taux de cholestérol: 0mg
Mots-clés: vegan lobster mac and cheese, plant-based mac and cheese, vegan comfort food