Vegan Gluten-Free “Moc and Cheese”
Gluten-free quinoa and corn pasta made with a raw creamy cashew cheddar, The Squeeze at Gansevoort Market’s vegan interpretation of a simple American classic is a crowd favorite. “It’s cheesy like cheese and bacon-y like bacon, but hearty and protein-packed. There are plenty of nuts and grains in here that provide protein and fiber that “real” Mac and Cheese just doesn’t have,” says Karliin Brooks.
- 3 cup cashews (soaked for minimum 30 minutes)
- 1/2 cup water
- 1 tbsp. raw tahini
- 1 cup extra virgin olive oil
- 2 tsp. raw apple cider vinegar
- 1 tsp. mustard seed
- 2 tsp. shallots
- 1 clove garlic
- 1/2 cup nutritional yeast
- pinch cayenne
- 2 tsp. salt
- pinch black pepper
- 1 tsp. turmeric
- 2 pounds of quinoa pasta
Blend 1/2 cup water, cashews, tahini, olive oil, apple cider vinegar, shallots, and garlic in blender on high until a thick emulsion is created. Mix in nutritional yeast, cayenne, salt pepper and turmeric. Cook and strain pasta, and fold in the “cheese.” Spring the Coconut bacon flakes on top of the Moc ‘N Cheese to give it the appearance of having a “baked” crust
- 2 tbsp. tamari
- 1 tbsp. liquid smoke
- 1 tbsp. pure maple syrup
- 1/2 tsp. smoked paprika
- 3 1/2 cups large flaked coconut
- mineral salt for sprinkling, optional
- cold pressed coconut oil, for greasing
- Preheat oven to 325 degrees.
Mix the first four ingredients in a small bowl. In a large bowl add coconut flakes, drizzle the wet mixture over top and gently toss making sure to coat each flake well.
Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased cookie sheet/s. Sprinkle coconut flakes lightly with a bit of mineral salt if desired.
Place in oven and bake for 20-25 minutes. After the first 15 minutes, keep close and keep watch as the coconut bacon can burn very quickly. Cool for 10 minutes.Back to top