Cashew Mac And Peas Recipe By Tasty Recipes

VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
• Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
• Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
• Pour the sauce over the macaroni and stir to coat.
• Sprinkle with paprika and serve immediately.
• Enjoy!

VEGAN CREAMY CASHEW MAC RECIPE BY TASTY

Steps:

• Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
• Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
• If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
• After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
• Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
• Taste and season if needed.
• Serve warm.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.