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Roasted Red Pepper Mac and Cheese


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  • one can of full-fat coconut milk
  • 1 tsp coconut vinegar
  • 1/2 tsp salt
  • 2 tsp agar powder
  • a few dash of ground white pepper
  • 1 TB tapioca flour, blended with 1 TB cold water
  • 2 TB nutritional yeast
  • 5 oz. prepared roasted red pepper
  • 1 cup elbow macaroni
  • 1/41/3 cup almond or rice milk
  • panko breadcrumbs


To make shreddable cheddar

  1. Combine the coconut milk, vinegar, salt, agar powder and pepper in a small saucepan over medium heat. Whisk briskly until it comes to a small boil, and continue to whisk for a minute or two more. Remove from the heat, then whisk in the tapioca/water mixture and nutritional yeast. Throw in the roasted red pepper and combine it by either using an immersion blender or quickly transferring to a blender to puree. Pour the contents into a glass pyrex, cover, then allow to set in the refrigerator overnight.

When you are ready to make the macaroni

  1. Preheat your oven to 400 degrees. Bring a medium-sized pot of water to a boil, add in the dry macaroni and cook per the package instructions. Reduce the heat to low, then drain the pasta well and return it to the pot. Then, using a cheese grater, grate as much of the cheese as you want over the top. Stir well to combine. Add a little almond or rice milk to moisten. Bake for 15 minutes in a heat-resistant vessel. Add some panko breadcrumbs to the top and bake for 5-10 minutes more, or until the panko is slightly golden brown. Serve immediately.

To make melty cheddar

  1. Follow the instructions in the first paragraph above, but reduce the agar amount from 2 tsp to 1/2 tsp and omit the addition of almond or rice milk. Pour the cheddar on top of cooked macaroni and bake at 400 per the instructions in the second paragraph above.