I tried my hand at this mac and cheese recipe I’ve been seeing on Facebook – the one in which you boil vegetables and then blend with nuts and spices for a cheesy-like sauce.
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I was making black bean nachos on my first night home, so I modified slightly.
- 1 Yukon gold potato
- 2 kindof skinny / sad carrots
- half a leftover onion
- handful of cashews
- heaping punch of nutritional yeast
- forkful of pickled jalapeños in the jar
- hot sauce
- tomato paste
Boil the veggies for 15 minutes and drain, but SAVE THE WATER.
Blend, with 1.5 cups of cooking water for your cheesy sauce.
Drizzle over tortilla chips, black beans, corn and cheese mixture for the best homecoming nachos I’ve ever had.
I should have strained the cheese, but I was hungry and excited.
Thank you, universe, for home. 🙂