Description
This Middle Eastern inspired Easy Vegan Zaatar Mac and Cheese skillet is pure comfort food bursting with fragrant herbs and all the cozy vibes you crave.
Ingredients
Scale
Base Ingredients
- 1 cup [raw] cashews
- ¾ cup low-sodium vegetable broth *
- 1/3 cup water
- ¼ cup diced roasted red bell peppers *
- 1 Tablespoon + 2 teaspoons red wine vinegar
- 1 teaspoon ume plum vinegar *
- ¼ cup nutritional yeast
Spice/Herb Ingredients
- 1 teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 2 Tablespoons dried minced onions
- ½ teaspoon dried ground mustard powder
- Pinch to 1 ¼ teaspoon sea salt (+/-) *
Other Ingredients
- 4 ½ cups cooked elbow macaroni (or pasta of choice)
- 2 teaspoons zaatar (+/-) *
Instructions
- Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then drain well (discard water), set aside until Step 3.
- Cook the elbow macaroni according to package directions, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place all the Base Ingredients (including the soaked cashews) and all the Spice/Herb Ingredients into a high-speed blender. Blend on high until smooth and emulsified, then place the sauce into a large skillet.
- Heat the sauce over medium heat until heated through (approximately 3 to 4 minutes), stirring frequently, then add the cooked elbow macaroni and zaatar to the skillet, stir well to coat all the cooked elbow macaroni with the sauce. Simmer for 3 to 5 minutes. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4 (makes 5 cups)