Vegan Thai Curry Mac and Cheese - video Dailymotion

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00:00Vegan Thai Curry Mac and Cheese

00:02This Thai Red Curry Mac blends creamy cauliflower potato sauce with gentle heat, umami, and nutty richness,

00:10creating a comforting, oil-free, restaurant-worthy dish that feels indulgent, yet comes together in 30 minutes.

00:17Boil the ingredients by cooking one bag of frozen cauliflower florets, along with three cups of peeled, finely diced russet potatoes.

00:24For the sauce, combine one cup plus two tablespoons of unsweetened plain plant milk, a few tablespoons of distilled white vinegar,

00:32a couple of tablespoons of reduced sodium tamari, a quarter cup of nutritional yeast,

00:36a few teaspoons of red curry paste to suit your heat preference, and a couple of drops of coconut extract if using.

00:43For the sauce, herb, and spice ingredients, use onion powder, garlic powder,

00:47a small to moderate amount of curry powder depending on taste, and sea salt adjusted to your preference.

00:54For the other ingredients, use 16 ounces of elbow macaroni or your preferred pasta,

00:58along with one cup of frozen broccoli florets or, if you prefer, frozen peas.

01:03Cook the pasta until al dente, rinse briefly to stop the cooking, drain well, and set aside.

01:09Boil the cauliflower and potatoes until completely tender, then drain and transfer them to a blender while still hot.

01:16Heat the broccoli or peas until soft or crisp tender, depending on your preference, and set aside.

01:22Add all sauce ingredients and spices to the blender and blend until silky smooth, adjusting thickness with plant milk if needed.

01:30Combine the pasta and broccoli in a pot, then pour the hot curry cheese sauce over and mix well.

01:35Adjust seasoning, and serve immediately for the best texture and flavor.

01:39Leftovers keep four days refrigerated and reheat best with added plant milk for creaminess.

01:44Warm gently in the microwave or on the stove.

01:47Freeze for three months and thaw overnight before reheating.

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