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Jalapeno Popper Mac and Cheese
Ingredients
  • subheading: Boil Ingredients:
  • 1 - [ 14.4 oz. bag ] frozen cauliflower florets *
  • 3 cups Russet potatoes, peeled, small dice
  • ⅛ cup (raw) cashews *
  • subheading: Sauce Ingredients:
  • ⅓ cup unsweetened plain plant milk
  • ½ cup low-sodium vegetable broth *
  • ¾ cup water
  • 2 Tablespoons distilled white vinegar
  • 1 teaspoon ume plum vinegar *
  • 1 Tablespoon hot sauce *
  • ½ teaspoon Dijon mustard *
  • 1 teaspoon reduced-sodium tamari *
  • ⅓ cup nutritional yeast (+/-)
  • subheading: Sauce Herb/Spice Ingredients:
  • 2 Tablespoons dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried ground mustard powder
  • ½ to 1 teaspoon sea salt (+/-) *
  • subheading: Other Ingredients:
  • 12 to 14 oz. elbow macaroni (or pasta of choice)
  • ½ cup pickled jalapeno peppers, fine chop *
  • subheading: Crumb Topping Ingredients:
  • ½ cup panko crumbs *
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sea salt (+/-) *
  • subheading: Topping Ingredients:
  • ½ cup pickled jalapeno peppers *
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