Lobster Mushroom Chipotle Mac & Cheeze

Steps

1. 1

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

   Start 1-hour timer
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.

   Start 3-minute timer
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 (190 °C) (188°C (375 °F)).

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 (190 °C) (188°C (375 °F)) 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.

    Start 20-minute timer
15. 15

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