Cheddar Horseradish Mac & Cheese

Cheddar Horseradish Mac & Cheese

This Mac & Cheese is so easy to make and the addition of Horseradish gives it a slight tangy bite! It kind of reminds me of Beer Cheese Dip but in a wonderfully comforting pasta. It’s super creamy and can be made with or without the cashews in case of nut allergies. You can also adjust the level of Horseradish to your liking but I love that tangy bite!

Serves 4

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Ingredients

16 oz ( 454g ) Shell Pasta or any short shape
7oz (200 g) Vegan Cheddar Cheese grated (I like Violife & Follow your Heart) reserve 1/2 cup for topping
1/2 cup (70 g) Raw Cashews Soaked (I use Terrasoul brand)
1 med Potato (125 g) peeled
1 med Carrot (45 g) peeled
1/4 of a med Onion (68 g)
1/2 cup (118 ml) Plant Milk
1/2 cup (118 ml) Water (reserved from cooking the vegetables)
1/4 cup (15 g) Nutritional Yeast
1 tsp (5 g) Garlic Powder
Salt & Pepper to taste
1 Tbsp (15 g) Miso Paste ( I use Cold Mountain Miso)
1 Tbsp (15 g) Dijon Mustard
2 1/2 Tbsp (37.5 g) Prepared Horseradish (I use Bubbies)
Optional: 2 Tbsp (30 g) fresh Chives reserve some for garnish

Directions

1. Soak the cashews in hot water for 30 minutes. Drain, rinse and set aside.

2. Boil the carrot, potato and onion for about 12 minutes or until everything is fork tender. Reserve 1/2 cup of the water before draining.

3. In a blender combine the soaked cashews, cooked vegetables, 1/2 cup vegetable water. miso paste, dijon mustard, horseradish, nutritional yeast, salt, pepper & garlic powder. Blend until completely smooth.

4. Add the grated cheese and plant milk and blend again until smooth and creamy.

5. Cook the pasta according to package directions. Drain and pour into a large bowl.

6. Pour the cheese mixture over the pasta and mix well. Add in the chives if using and mix again. Add the mixture to a 8 x10 baking dish.

7. Bake covered with foil at 375 for 25 minutes. If you’d like to brown the top, remove foil and bake for another 5 minutes. Garnish with more chives and enjoy!