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February 28, 2020 Mains

Creamy Mac n ‘Cheese’ with Coconut ‘Bacon’ and Kale

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Looking for the perfect plant-based mac n cheese? We got you covered! The sauce is velvety and cheesy and the ‘bacon’ is made out of coconut chips.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Alex @plantbased.traveler

Ingredients

Mac n Cheese

  • 1 package Pasta of choice
  • 1 medium Potato
  • 1 medium Carrot
  • 1/2 cup Raw Cashews
  • 1 small Onion
  • 2 cloves Garlic
  • 1/2 cup Oat Milk unsweetened, or any other unsweetened plant-based milk
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Tapioca Starch
  • 1.5 tbsp Lemon Juice
  • 1/2 tsp Turmeric
  • Sea Salt to taste
  • 1/4 cup Vegan Cheddar Cheese optional

Coconut Bacon

  • 1.5 cups Large Coconut Chips
  • 2 tbsp Tamari or soy sauce
  • 1 tbsp Date Syrup
  • 1/2 tsp Liquid Smoke
  • 1/2 tsp Smoked Paprika

Instructions

Mac n Cheese

  • Peel and roughly chop all veggies and add them and the cashews to a large pot. Cover with water and bring to a boil. Simmer until carrots and potatoes are very soft.
  • Cook your pasta until al dente.
  • Add strained veg and cashew mix to a high speed blender with about 1/2 cup of their cooking liquid. Add the rest of the ingredients (except vegan cheese if using!) and blend until completely smooth.
  • Add cheese sauce back to the pot (add vegan cheese here), heat up and stir until bubbly and gooey.
  • Serve with your pasta, some chopped kale, the coconut bacon and enjoy!

Coconut Bacon

  • Preheat oven to 325 F (160 C). Mix tamari sauce, date syrup, liquid smoke and smoked paprika in a small bowl, add coconut chips and gently stir until everything is coated.
  • Bake chips (make sure they are not clumped together) on a lined baking sheet for about 8 min, gently stir and put them back in the oven for another 5 mins.
  • They will crisp up more when they cool down.

Categories: Mains Tags: coconut bacon, kale, mac n cheese, pasta, vegan bacon

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