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Creamy Carrot-Cashew Mac & “Cheese”

Creamy Carrot-Cashew Mac & “Cheese”

Creamy Carrot-Cashew Mac & "Cheese" | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

Rich and creamy mac & cheese, minus the cheese! This Creamy Carrot-Miso Mac & "Cheese" is a healthy, vegan take on a classic and it's crazy good!

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 package orecchiette, elbow macaroni, ziti, or pasta of your choice
 2 shallots, roughly chopped
 5 cloves garlic, roughly chopped
 2 tbsp olive oil
 2 cups thinly sliced carrots (about 3 medium carrots)
 2 cups water
 ¼ cup raw cashews
 ¼ tsp salt
 ¼ tsp pepper
 3 tbsp white miso paste
Carrot Top Gremolata
 ½ cup carrots tops (the leafy parts)
 ½ cup Italian parsley
 1 clove garlic
 1 tbsp lemon zest
 ¼ tsp salt
  cup olive oil
Toasted Panko
 1 cup panko bread crumbs
 drizzle of olive oil
 pinch of salt and granulated garlic

1

Cook the pasta in salted water according to the package directions.

Make the Sauce
2

Heat the olive oil in a medium pot over medium heat.

3

Add the shallot and garlic and cook until fragrant and golden, about 5 minutes.

4

Stir in the carrots, cashews, water, salt, and pepper. Bring to boil.

5

Reduce heat to low, cover, and simmer until the carrots are tender, about 15 minutes.

6

Stir in the miso paste, remove from heat, and let cool for 5-10 minutes.

7

Once the carrots have cooled slightly, transfer to a high speed blender. Begin blending on the lowest setting then gradually increase speed and blend until silky smooth, about 2 minutes.

8

Drain the pasta, return to the pot, and stir in the sauce.

Carrot Top Gremolata
9

Place the carrot tops, parsley, lemon zest, and garlic in a food processor and pulse until finely chopped.

10

Add the salt and olive oil and pulse a few more times until everything is incorporated.

Toasted Panko
11

Place the panko in a large skillet over medium heat. Drizzle with just enough olive oil to lightly coat, add a pinch of salt and granulated garlic. Cook, stirring often, until golden, about 5 minutes.

Assemble and Serve
12

Divide the pasta between bowls, sprinkle with the toasted panko, and spoon some of the gremolata over the top.

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Ingredients

 1 package orecchiette, elbow macaroni, ziti, or pasta of your choice
 2 shallots, roughly chopped
 5 cloves garlic, roughly chopped
 2 tbsp olive oil
 2 cups thinly sliced carrots (about 3 medium carrots)
 2 cups water
 ¼ cup raw cashews
 ¼ tsp salt
 ¼ tsp pepper
 3 tbsp white miso paste
Carrot Top Gremolata
 ½ cup carrots tops (the leafy parts)
 ½ cup Italian parsley
 1 clove garlic
 1 tbsp lemon zest
 ¼ tsp salt
  cup olive oil
Toasted Panko
 1 cup panko bread crumbs
 drizzle of olive oil
 pinch of salt and granulated garlic

Directions

1

Cook the pasta in salted water according to the package directions.

Make the Sauce
2

Heat the olive oil in a medium pot over medium heat.

3

Add the shallot and garlic and cook until fragrant and golden, about 5 minutes.

4

Stir in the carrots, cashews, water, salt, and pepper. Bring to boil.

5

Reduce heat to low, cover, and simmer until the carrots are tender, about 15 minutes.

6

Stir in the miso paste, remove from heat, and let cool for 5-10 minutes.

7

Once the carrots have cooled slightly, transfer to a high speed blender. Begin blending on the lowest setting then gradually increase speed and blend until silky smooth, about 2 minutes.

8

Drain the pasta, return to the pot, and stir in the sauce.

Carrot Top Gremolata
9

Place the carrot tops, parsley, lemon zest, and garlic in a food processor and pulse until finely chopped.

10

Add the salt and olive oil and pulse a few more times until everything is incorporated.

Toasted Panko
11

Place the panko in a large skillet over medium heat. Drizzle with just enough olive oil to lightly coat, add a pinch of salt and granulated garlic. Cook, stirring often, until golden, about 5 minutes.

Assemble and Serve
12

Divide the pasta between bowls, sprinkle with the toasted panko, and spoon some of the gremolata over the top.

Creamy Carrot-Cashew Mac & “Cheese”

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