Coconut Lime Curry Vegan Mac and Cheese Tasty Recipes

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Coconut Lime Curry Vegan Mac and Cheese

"This is a cashew-free, nutritional yeast-free, vegan mac and cheese. It's a rich and creamy recipe that feels and tastes just like the real deal. A little better in my opinion. You could use the soup (before adding barley and lentils) as a sauce over rice and beans or tofu. But if you want that creamy, cheesy deliciousness you crave, you'll have to go a few steps further."

Ingredients :

1 (14 ounce) can coconut milk
3 cups water, plus more as needed
1/4 cup vodka
1/2 white onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/2 habanero pepper, seeded and chopped
2 tablespoons white vinegar
3 cloves garlic, minced
1 tablespoon ground turmeric
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon dried basil
1/4 teaspoon ground cinnamon
1/2 cup dry lentils
1/2 cup pearl barley
1 teaspoon cayenne pepper
1 lime, zested and juiced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.
Stir lentils and barley into the soup; add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.
Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.

Notes :

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