Lobster Mushroom Chipotle Mac & Cheeze

Ingredients

• 0.5 lb lobster, chanterelle, or oyster mushrooms (Cleaned and chopped into small square-like pieces)
• white cooking wine (A splash, for deglazing the mushroom pan)
• 1 tbsp vegan butter
• 2 tsp Cajun seasoning
• 1 cup raw cashews (Soaked for 1 hour, then rinsed and strained)
• 7 oz vegan cheddar cheese shreds (One bag, divided; melt about three-quarters for the sauce and reserve the rest for topping. The source specifies Follow Your Heart cheddar shreds.)
• unsweetened, unflavored plant-based milk (A small amount for melting the vegan cheddar shreds, plus a splash as needed in the blender)
• 1 cup vegetable broth
• 0.25 cup refined coconut oil
• 0.25 cup nutritional yeast
• 0.5 tsp turmeric
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp apple cider vinegar
• 0.25 cup canned chipotle salsa (Alternatively, use diced chipotle peppers in adobo; reserve extra salsa for drizzling if desired)
• salt (To taste)
• 1 lb pasta shells (Boiled until al dente and drained)
• 0.5 green bell pepper (Chopped)
• crispy onions (For topping)
• chipotle salsa (For drizzling before serving)

Steps

1. 1

   Soak the raw cashews in water for 1 hour. Drain, rinse thoroughly, and strain.

2. 2

   Clean the mushrooms with a soft brush and a little water if needed to remove dirt. Chop them into small, roughly square pieces.

3. 3

   Place the chopped mushrooms in a dry pan over low heat. Do not add oil. Press the mushrooms with a heavy pan or cast-iron press to drive out excess water, then flip them and press again. Repeat until the mushrooms are no longer releasing water.

4. 4

   Add a splash of white cooking wine to the pan and stir, scraping up the flavorful browned bits from the bottom.

5. 5

   Add the vegan butter and Cajun seasoning to the mushrooms. Cook for 2–3 minutes, stirring, until the mushrooms are coated and fragrant. Remove from the heat and set aside.

6. 6

   Place about three-quarters of the vegan cheddar shreds in a small pot. Add a small amount of unsweetened, unflavored plant-based milk and melt over low heat, whisking until smooth.

7. 7

   Add the soaked cashews, melted cheddar mixture, vegetable broth, refined coconut oil, nutritional yeast, turmeric, garlic powder, smoked paprika, onion powder, apple cider vinegar, chipotle salsa or diced chipotle peppers, and salt to a blender. Add a splash more plant-based milk if needed.

8. 8

   Blend until the chipotle cheeze sauce is completely smooth and creamy, pausing to scrape down the sides if necessary.

9. 9

   Preheat the oven to 370°F (188°C).

10. 10

    Bring a large pot of water to a boil. Add the pasta shells and cook until al dente according to the package directions. Drain well.

11. 11

    Transfer the drained pasta to a baking dish; a 9-by-13-inch pan works well. Add the chopped green pepper, cooked Cajun mushrooms, and blended chipotle cheeze sauce.

12. 12

    Stir everything together until the pasta and vegetables are evenly coated. Spread the mixture into an even layer.

13. 13

    Scatter the reserved vegan cheddar shreds over the top of the pasta.

14. 14

    Cover the baking dish and bake at 370°F (188°C) for about 20 minutes, or until the cheese on top has melted and the dish is hot. Avoid overbaking so the sauce does not dry out.

15. 15

    Before serving, top the mac and cheeze with crispy onions and drizzle with additional chipotle salsa.

Notes

Lobster mushrooms can be replaced with chanterelle or oyster mushrooms, which provide a slight seafood-like flavor. Keep the baking dish covered and do not overcook, as the sauce can dry out. The recipe is vegan; check packaged cheese shreds, broth, crispy onions, and Cajun seasoning for allergens and gluten if needed.

Nutrition per serving

• main
• vegan
• dairy-free
• baked
• pasta
• comfort food
• spicy
• mushroom