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Vegan Thai Mac n Cheese
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Thai-inspired vegan macaroni and cheese with sunflower seed curry sauce.
Ingredients:
  • 1.5 cups sunflower seeds
  • 2 (14 ounce) cans coconut milk, divided
  • 0.5 cup red curry paste, or more to taste, divided
  • 0.5 cup chopped fresh cilantro, or more to taste, divided
  • 2 limes, juiced, divided
  • 0.5 teaspoon salt, plus more for seasoning
  • 1 (8 ounce) package elbow macaroni
  • 1 (8 ounce) package broccoli florets
  • 1 pinch curry powder, or more to taste
  • 3 tablespoons nutritional yeast
  • 1 teaspoon white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) for optimal baking results.
  • In a bowl, immerse sunflower seeds in water, ensuring they are fully covered. Allow to soak for approximately 10 minutes.
  • Combine 1 1/2 cans of coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium-low heat until the curry sauce thickens, approximately 5 minutes.
  • 1. Boil a pot of generously salted water. Add elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta and combine with curry sauce, then simmer gently over low heat, stirring occasionally.
  • Prepare a saucepan with a steamer insert, fill with water below the steamer, and bring to a boil. Steam broccoli until tender for about 2 minutes. Season with salt and curry powder, then transfer to a 9x13-inch baking dish.
  • Blend together drained sunflower seeds, remaining coconut cream, remaining curry paste, remaining cilantro, lime juice, nutritional yeast, and sugar until thick and smooth.
  • Cover broccoli with the pasta mixture. Drizzle the sunflower seed mixture over the pasta and mix well to ensure even coating.
  • Bake until the sauce is bubbling for about 10 minutes in the preheated oven.

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