You know what’s crazy… the fact that it’s been almost 3 months since I’ve developed a new recipe for my dearly beloved blog. Full-time student life is no joke! Minimalism has been my best friend and that’s why I’ve been focusing on quick and simple meals (with plenty of leftovers) of course! This 15 MINUTE CHICKPEA MAC N’ CHEESE with creamy cashew sauce has been on repeat in our home lately as it’s super quick to make and made with only 10 ingredients! Not to mention it’s the most comforting and satisfying pasta dish I’ve ever made Try it out and see for yourself!
Not going to lie, it’s been really difficult giving up this beautiful space lately, the space where everything began… Four years ago I decided to dedicate myself to a clean diet consisting primarily of vegetables, fruit, fresh fish, whole grains, legumes, and you know… all that other “real food” that hasn’t been processed or refined. I was never an “un-healthy eater” but I did consume meat, bread and dairy products far too often, which lead me to feeling bloated, lethargic and not energized most of my days. Now my life is much much different! For the sole reason of my passionate relationship with healthy, healing food and a simple lifestyle. I can honestly say its been so long now that I don’t know how to live any other way. It’s the most beautiful thing I am just SO grateful for every single day. My husband hopped on the healthy train with me a few years ago after witnessing the true benefits and healing powers of “food as medicine”. Seeing him transform so naturally into the best version of himself as honestly been the best gift I could ever ask for. We have conquered a lot together in the past 8 years but I have to say living an active, healthy, happy life with him by my side will absolutely never ever get old.
If you know me at all, you know I like to rant every once in a while and since its been months I guess thats why I haven’t touched on this delicious recipe quite yet! Just letting you all know, everything is going amazing and I’ve honestly never felt better about myself the way I do today! This recipe was inspired by this past October’s three week vacation to Italy with Jordan. Obviously it’s not your typical classic Italian pasta dish however I’m always looking to create either a quick pasta or mouth-watering pizza for J and I to have throughout the week. Every bite just brings me back to our days out in the picturesque old cities and towns filled with cobble streets, gorgeous ancient historic buildings, and of course FOOD everywhere! Seriously it was heaven in every way and we can’t wait to visit again one day.
Ok so onto this mouth-watering and oh-so satisfying mac n’ cheese recipe! Put simply, it is the healthiest, most satisfying mac and cheese you’ll want to devour day after day! Made with 10 simple ingredients and ready to eat in just 15 minutes! This Chickpea Mac n’ Cheese with creamy cashew sauce is vegan, dairy-free, gluten and grain-free and just down right delicious!
And can we talk about this cashew sauce a bit more?! With the push of a button on your food processor, just like that, you can have a sauce that can serve many purposes ranging from a simple creamy pasta sauce, to vegan nacho-cheese which equals dip for chips, HELLO! Im always game for that!
Speaking of food processor, do you have one? YOU NEED ONE. I love mine so much! here it is.
Literally, within no time you have a big bad bowl of goodness you can enjoy cold, hot, for lunch or dinner, whenever, wherever! Leftovers are KEY in our house especially with me taking limited study breaks throughout the day and babe working a ton throughout the week. So 15 minutes to prep this beauty is absolutely nothing to worry about knowing well be enjoying this delicious healthy Chickpea Mac n’ Cheese for days!
(vegan) 
(gluten-free) 
(dairy-free)
| Prep Time | 5 minutes (+ time to soak cashews overnight) |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
|
- 1 cup raw cashews *soak in a bowl of filtered water for at least two hours, preferably over-night)
- 3/4 - 1 cup filtered water depending on how thick you want the sauce.
- 2 tablespoons nutritional yeast
- 2 small cloves of garlic skins peeled.
- 1/2 lemon squeezed.
- sea salt & pepper to taste.
- 200 grams cayenne or chili flakes *I like to use Maria's Homestyle Noodles brand. http://www.mariasnoodles.ca/pastas/
- 1-2 large zucchini cut lengthwise and then in smaller pieces. *I used 8 zucchini for this recipe because they were very small.
- 1 bunch cherry tomatoes ends trimmed and chopped into smaller rough pieces.
- 1 medium bag fresh spinach
Ingredients
For the Cashew Sauce
For the Pasta
|
|
- Soak cashews in a bowl for at least two hours (preferably overnight).
- Using a medium size saucepan boil water for pasta.
- While you wait for the water to boil, drain and rinse the soaked cashews and add to a high speed blender along with 3/4-1 cup filtered water. I would suggest starting with 3/4 cup and then adding more water for a thinner consistency if desired. Add nutritional yeast, garlic, lemon juice, sea salt and pepper to taste. Blend on high for 1 minute (stopping a few times to scrape down the sides, if necessary).
- Spray a large skillet with avocado oil or olive oil and cook asparagus and zucchini on medium-high heat until they begin to soften. In the last few minutes throw in the bag of spinach to wilt. Mix everything well.
- By now your water should be boiling. Cook your pasta according to directions on the package. Drain and rinse with cold water. Throw the pasta back into the large skillet with your veggies and pour the cashew sauce on top. Mix everything well and enjoy!
Leftovers keep well in the fridge for up to 5 days!
You can leave the sauce separate and add to the dish as you consume it if you prefer!
