Cashew Artichoke Mac N’ Cheeze

Growing up, my favourite food hands down was macaroni and cheese. Or if you’re Canadian, you’ll understand this as Kraft Dinner because that is what we call all forms of Macaroni & Cheese whether it comes out of the blue box or not. When I finally came to the realisation that I could cook and not have to rely on boxed things, I discovered that I could do better.

This recipe has a lot of my favourite things in it. If you aren’t really into artichokes – this would still be super tasty without them. I think I will carry the base for future recipes while I change up the add-ins.

Cashew Artichoke Mac N’ Cheeze (serves 4-6)

Start by boiling some water and cooking 1 cup of your favourite noodles (I used tinkyada gluten-free rice shells).

Sauce

1 cup of cashews, soaked 4-8 hours (the longer you soak, the creamier your sauce!)

1 jar of artichoke hearts (1/2 of the jar goes in the sauce, the other half will be chopped and added to the veggies)

1 tsp of oil (I actually used the artichoke jar juice)

3/4 cup of hemp milk (I love, love, love the nutty flavour this added to the sauce)

salt and pepper to taste

For the sauce, combine all of the ingredients in your high-powered blender and mix until well combined. It may take a bit of time, adding the nut milk slowly, to obtain that nice, creamy texture.

Veggies

1 tsp of earth balance vegan margarine

1/2 cup of frozen peas, soak in warm water while you prepare your veggies

1 cup of mushrooms, sliced

1 cup of broccoli, chopped into bite-sized pieces

the other half of the artichoke hearts, chopped

Preheat your oven to 350. Heat a wok on the stove to medium heat. Add your earth balance and mushrooms and sautée for a few minutes. Then add the brocooli and sautée another few minutes, finally adding the drained peas & artichoke hearts and mix. Remove from heat, add the cooked & drained noodles and sauce and mix until combined.  I placed the pasta in a glass dish (lasagna pan) and topped it with a handful of Daiya cheddar cheese and sprinkled it with nutritional yeast and baked it for 20 minutes and broiled it for a few minutes.

It came out really creamy – perfect really =) I couldn’t have asked for any better.

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