Cook Vegan — September 2017

AVOCADO MAC

Serves: 2

• 100g (1 cup) elbow macaroni or shells
• 115ml (½ cup) cashew milk (recipe
follows) or milk of choice
• 1 tbsp coconut oil
• 2 tsp sugar
• ¼ tsp dry mustard
• ¼ tsp onion powder
• ¼ tsp turmeric
• ⅛ tsp paprika
• 50g (⅓ cup) smashed avocado, fresh or
frozen and defrosted
• 1 tsp freshly squeezed lemon juice
• kosher salt and freshly ground black
pepper

1 In a medium pot over high heat, bring
about 940ml (4 cups) of water with a pinch
of salt to a boil. Add the pasta and cook
according to the package’s directions, to al
dente.

2 While the pasta is cooking, in a small pot
over low heat, heat the cashew milk and
coconut oil until the coconut oil is just

melted. Stir in the sugar, mustard, onion

powder, turmeric, and paprika. Remove the

pan from the heat, add the avocado and

lemon juice, and blend with an immersion

blender until smooth. Add the salt and

pepper to taste.

3 Drain the pasta, and stir it into the

avocado cream sauce. Serve immediately.

For the cashew milk:

Makes: 1 quart cashew milk

•   150g (1 cup) raw cashews

•   Pinch of kosher salt

1 In a 1-quart jar, put the cashews, and fill

it with water. cover, and let it sit overnight.

Strain the water off of the cashews and

discard.

2 In a blender, put the softened cashews

and add 470ml (2 cups) of water and

the salt. Blend until you can no longer

see pieces of cashew, about 3 minutes.

Add another cup of water and blend for

1 minute more. for thinner milk, add up

to another 235ml (cup) of water. strain

through a fine-mesh strainer or a nut-

milk bag, and store the cashew milk in an

airtight container in the refrigerator for up

to 4 days.