These taste even better then they sound! Mac is covered in a delicious, vegetable-based, protein-loaded cheese sauce and baked into perfection in hot pockets of tortilla. So satisfying and easy, it is comfort food at it’s best. Here is the recipe:
- 3 potatoes boiled, medium size
- 1 carrot boiled
- 1 clove garlic
- 1/3 cup raw cashews
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1/3 cup nutritional yeast
- 1 tsp ground sage optional
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 4 oz tofu
- 1 cup water
- 6 oz macaroni pasta
- 6 tortillas medium size
- 1/2 cup sun-dried tomatoes chopped
- 2 tbsp black sesame seeds
- 1/2 cup parsley chopped
- olive oil to coat the pan
Blend all the cheese sauce ingredients until smooth (using high speed blender).
Cook macaroni according to package directions. Drain the pasta and mix with half of the cheese sauce in a large bowl.
Preheat the oven to 400F (200 C).
Lightly coat a baking pan with olive oil.
Spread 1 cup of mac & cheese on to a tortilla, sprinkle with sun dried tomatoes, and fold the tortilla into a pocket shape (see video). Place the tortilla pocket into the baking pan fold-side-down.
Repeat with the rest of the tortillas.
Pour the rest of the cheese sauce over the tortillas, sprinkle with the black sesame seeds.
Bake at 400F (200C) for 15 to 20 mins, until the cheese sauce starts browning.
Transfer to plates, and sprinkle with fresh chopped parsley before serving.