RECIPE
Eat This Vegan Mac and Cheese Pinky Out
By @eatsbydanni
INGREDIENTS
4oz Macaroni, dry
4 tbsp olive oil, divided
1 onion, finely chopped
2 tsp minced garlic
1 tomato, chopped
2 large oven roasted red bell peppers (cut peppers in half and bake at 450F for 20 mins)
¼ cup water
1 cup pistachios
¾ cup Táche Original Blend
½ tsp paprika
½ tsp red pepper flakes
1 tsp sea salt, add more if needed
a splash of lemon juice
4 tbsp olive oil, divided
1 onion, finely chopped
2 tsp minced garlic
1 tomato, chopped
2 large oven roasted red bell peppers (cut peppers in half and bake at 450F for 20 mins)
¼ cup water
1 cup pistachios
¾ cup Táche Original Blend
½ tsp paprika
½ tsp red pepper flakes
1 tsp sea salt, add more if needed
a splash of lemon juice
How to make the roasted red pepper vegan mac and cheese recipe:
- Cook macaroni according to the package.
- Meanwhile, heat 2 tbsp oil in a large skillet over medium heat.
- Add the onion and cook until lightly browned.
- Then add the garlic and tomato. Cook until veggies are tender.
- Remove from heat and put it in a high speed blender with the roasted red bell peppers, water, pistachios, Táche Original Blend, paprika, red pepper flakes, sea salt, and lemon juice.
- Transfer the sauce back into the skillet and add cooked macaroni. Mix well until the macaroni is coated with the sauce.
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