If you haven’t yet beheld the beauty that is a by CHLOE. dish, it’s time to change that.
This is by CHLOE: The new restaurant in New York City serving up fresh, wholesome, and completely satisfying dishes that just so happen to be 100% vegan.
by CHLOE delivers more than just magnificently Instagram-ready salads and veggie burgers. The food is good. And I mean really good, not just good for vegan food.
One of the most unique menu items at by CHLOE is the Mac ‘N’ Cheese, which tastes every bit as decadent as the real thing despite the fact that it doesn’t contain any cheese.
On her blog, Chloe Coscarelli, chef and namesake of by CHLOE has graced the public with a recipe for vegan sweet potato mac ‘n cheese, and although this may not be the by CHLOE sweet potato and cashew mac recipe, I set out to get it as close as possible to the real deal.
Disclaimer: The little bits of shitake bacon served on the Mac ‘N’ Cheese at by CHLOE are still a mystery to me so if anybody figures that out, please do tell.
Vegan Sweet Potato Cashew Mac 'N' Cheese
- Prep Time:15 minutes
- Cook Time:20 minutes
- Total Time:35 minutes
- 16 oz medium shell pasta
- 1 cup soaked raw cashews (soaked overnight)
- 3 tablespoon olive oil
- 1 cup mashed, cooked, peeled sweet potato
- 1 medium mashed, cooked, peeled red sweet potato
- 3 1/2 cup almond or soy milk
- 2 teaspoon sea salt
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 2-3 teaspoon chopped fresh rosemary
- 1/3 cup all purpose flour
Bring a pot of salted water to a boil and cook pasta according to package directions.
Puree soaked cashews in blender until creamy.
Make a paste by mixing the flour and olive oil in a pan over medium heat for 3-5 minutes.
Add remaining ingredients and bring to a boil, whisking frequently. Once at a boil, reduce heat and let simmer until sauce thickens.
Pour over pasta and enjoy. If you prefer a smoother consistency, blend cooled sauce before mixing with pasta.