Here’s an easy sauce that’s perfect for a summer celebration. Maybe the next potluck?
It’s practically no-cook…other than sautéing an onion, and even our non-vegan family members have been enjoying this.
The flavor punch comes from BBQ sauce. I use one that’s sugar-free, made by Date Lady, available on Amazon. I usually buy two of these bottles at a time so that I always have a spare, because I use it in marinades, and we love it on veggie burgers too.
This BBQ Mac is great served with a crisp green salad and fresh corn on the cob. Add a little fresh fruit for dessert, and you’ve got an easy, delicious summertime dinner, any night of the week.
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BBQ MAC AND CHEESE
1 onion, diced
16 ounces whole wheat pasta
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup plus 2 tablespoons water
6 to 8 ounces roasted red peppers, rinsed
6 tablespoons no-sugar added BBQ Sauce (I use Date Lady BBQ Sauce)
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons of yellow mustard
2 teaspoons salt
dash cayenne pepper (optional)
Instructions
Heat a large nonstick sauté pan (my favorite skillet is made by Scanpan) over medium high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Meanwhile, cook pasta according to package directions. Drain and set aside.
In a high-powered blender (like a Vitamix), combine the cooked onion with cashews, milk, water, red peppers, BBQ sauce, nutritional yeast, lemon juice, mustard, salt, and cayenne, and blend until smooth.
Pour sauce over hot pasta and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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