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This vegan red curry mac and cheese is comfort food with a kick! The addition of Thai red curry paste and lime juice gives this creamy vegan mac and cheese a spicy tang! #thaicurry #redcurry #vegan #macandcheese #macncheese #vegancheese
5 from 7 votes

Vegan Red Curry Mac and Cheese

Servings: 4 people
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Ingredients

  • 10 oz / 283g gluten-free macaroni (you can use regular macaroni, or any other short cut pasta)
  • ⅔ cup / 100g raw cashews, soaked in water overnight and drained (you can also soak it in hot water for 20min)
  • ¾ cup / 180g water
  • 1 lime, zested and juiced (½ tablespoon zest and 3 tablespoons juice)
  • ¾ teaspoon fine sea salt
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 can / 400g Chef's Choice coconut milk
  • 2 teaspoons miso
  • 2 tablespoons Chef's Choice red curry paste
  • roasted peanuts (optional garnish)
  • cilantro (optional garnish)
  • lime wedges (optional garnish)
  • crushed red pepper flakes (optional garnish)

Instructions

  • Bring a pot of water to a boil and salt it. Cook the pasta 2 minutes shorter than package instructions.
  • While the pasta is cooking, add the remaining ingredients to a high powered blender and purée until smooth. Set aside.
  • Drain the pasta and put back in the pot. Pour the sauce in and cook on medium heat for a couple of minutes stirring constantly, or until the sauce thickens to your liking. Serve immediately.
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