Indulge in a creamy and spicy vegan version of the classic mac and cheese with a Thai twist. This recipe combines the rich and cheesy flavors of traditional mac and cheese with the bold and aromatic spices of Thai cuisine. The combination of creamy coconut milk, tangy lime juice, and spicy red curry paste creates a unique and irresistible mac and cheese experience. Perfect for vegans and non-vegans alike, this dish will satisfy your comfort food cravings with a touch of exotic flair.
Ingredients
- 8 ounces macaroni noodles
- 1 cup raw cashews
- 1 cup coconut milk
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
- Cook the macaroni noodles according to package instructions. Drain and set aside.
- In a blender, combine the cashews, coconut milk, nutritional yeast, soy sauce, lime juice, red curry paste, garlic powder, turmeric powder, paprika, cayenne pepper, salt, and pepper. Blend until smooth and creamy.
- In a large pot, heat the blended sauce over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Add the cooked macaroni noodles to the pot and stir until well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve the Vegan Thai Mac and Cheese hot, garnished with fresh cilantro.
- Enjoy!
