I was inspired to make this because I love spicy food. I baked some tofu with cajun seasoning and still craved other ways to use these spices. What better way to incorporate it into other dishes than to add it to a delicious saucy mac and cheese.
4 Medium Size Carrots (chopped and cooked still soft enough to blend)
½ Cup Raw Cashews (soaked overnight or for about an hour in hot water)
1 Cup Water
1 Cup Plant Milk (original and unsweetened is best)
2 Tbsp plus 1 teaspoon of cajun seasoning (I used McCormick brand)
1 Tbsp Nutritional Yeast
2 Tbsp Lemon Juice
1 Tsp Salt
Fresh Ground Black Pepper to taste
½ Red Pepper (diced into cubes)
1 cup packed spinach (or more if you’d like)
8 ounces Elbow Macaroni or pasta of your choice (cook using instructions on the box)
Blend the first nine ingredients together in a high powered blender. Warm the sauce over medium heat. Toss in the diced red pepper and let it simmer until soft. I like my peppers a little crunchy in this dish so simmer to your desired softness. Make sure not to burn the sauce! Toss in the pasta and spinach. Cook until the spinach is wilted. Serves about 4 people.
You can omit the cajun seasoning and make traditional mac and cheese with this recipe as well.