Queso Dip Mac “n” Cheese Vegan-ized!

Queso Dip Mac “n” Cheese Vegan-ized

Rachael Ray Challenge 2015/2016

Day 4

Eat Heal Glow quesomacandcheezepic

This is a delicious weeknight meal. Comfort food at it’s best! Packed with plant based protein and fiber, with no cholesterol or saturated fat. LOVE the addition of the Pico De Gallo!! Add in any veggies you like for an additional nutritional boost! Enjoy! XO

Serves 6-8

Ingredients:

1 10 ounce box whole wheat or gluten free pasta

1 small piece of kombu (about 1 inch) *Optional

salt

1 tablespoon olive oil

2 Tablespoons vegan butter divided

1 shallot, finely chopped

1 clove of minced garlic

1 jalapeno, seeded and chopped

2 cans chopped green chilis, drained

Sauce:

1 1/2 cups raw cashews, soaked overnight

½ cup nutritional yeast

1 shredded carrot

1 teaspoon braggs amino acid (or sea salt)

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon freshly ground pepper

2 teaspoons arrowroot powder

1 teaspoon of Dijon mustard

2 cups chicken-less broth

½ cup starchy cooking water

1/2 cup plain soy creamer

Topping:

2 tablespoon vegan butter

whole wheat or gluten free panko

2 tablespoons of nutritional yeast or vegan parm

Preparation: Preheat oven to 350F. Cook pasta al dente according to directions with lots of salt and a piece of kombu. While the pasta is cooking, sauté the shallot and garlic in the oil, and 1 tablespoon of the vegan butter until tender. Add in the chiles and jalapeno, heat till warm about 2 minutes.

Blend all of the cheeze sauce ingredients in a high-speed blender. Lightly oil a large casserole dish and mix the pasta and shallot mixture with the sauce. Top with panko, remaining vegan butter and a sprinkle of nutritional yeast, or vegan parm. Bake for 20 minutes until golden brown. Garnish with fresh pico de gallo, and tortilla chips. Enjoy!