Vegan Mac n Cheese Bites- Super Bowl Sunday

FOOTBALL

Alright, it’s that time of year again. SUPER BOWL SUNDAY it’s right around the corner. The interns are getting together to “watch” the game. By watch I mean make food and eat while a select 3 enjoy the game. I am not one of those 3 people. I am clearly there just for the food. Football has never caught my interest. Back in my cheerleader days I called a defense chant when we were on offensive, more than once, oops! I’ve learned so much about football since then.  Who are you all hoping wins the Super Bowl this year?

FOOD

Sometimes it’s so hard to think of a fun and unique dish to take to potlucks. Food should be fun, and the Super Bowl is the perfect opportunity to try it out! What says Super Bowl more than finger-food. Hail Mary pass with finger-food macaroni and cheese that requires ZERO potatoes and ZERO carrots. I’m not a fan of cheese sauces that use those ingredients for a cheese sauce. To me it just tastes like a potato. Don’t get me wrong I love a good potato, just not in a cheese sauce. The sauce I made was originally a nacho cheese sauce so it has great cheesy flavor with a hint of spice. If you want to tone down the spice you can use mild salsa instead of medium. But on the other hand if you want to turn it up a notch (like I do) try serving it with my chipotle boss sauce as a dipping sauce.  I recommend using a nonstick muffin tin with 24 little muffin holes. I got mine from Walmart for $6ish.

Mac n Cheese Bites

Perfect American classic turned vegan handheld appetizer.
Course Appetizer
Cuisine American
Servings 24 Bites

Ingredients

  • 1.5 cup uncooked macaroni
  • 4 slices Chao tomato cayenne vegan cheese
  • 3/4 cup cashews soaked for 6-8 hours
  • 1/4 cup chunky medium salsa
  • 3 Tbsp. nutritional yeast
  • 1 tsp hot sauce
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp iodized salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat oven to 350 F (preparing for LAST step)
  2. Add water to macaroni and cook until al dente (they will continue cooking throughout the rest of the steps).
  3. While macaroni is cooking, add cashews, salsa, and spices into food processor or high speed blender and blend until smooth. Set aside
  4. Once macaroni is al dente strain and place back into pot, stir in Chao vegan cheese. Once Chao is melted add in other "cheese" from food processor. Stir together
  5. Spoon in macaroni into mini muffin tin and bake for 10 minutes.

 

 

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