Inspired By Quickie Too Mac and Yease
This recipe is inspired by the famous Mac and Yease at one of Tacoma’s beloved all vegan restaurants - Quickie Too. Decadent, rich, and lightly fried. It’s not exactly the same - in my opinion it’s better!
Ingredients
- ¼ cup salt for pasta water, plus more to taste
- 8 oz large elbows
- ¼ cup vegan butter
- ⅓ cup white truffle infused olive oil
- Small dash turmeric
- 1 cup water
- ¼ cup raw sunflower seeds (if not using a high speed blender soak the seeds in water for several hours ahead of time)
- 1 cup vegan cheddar shreds chopped into small pieces, such as Daiya, Follow Your Heart, So Delicious, etc.
- 1 TBS nutritional yeast
- 2 tsp dried basil
- ½ tsp onion powder
Instructions
- Fill a large pot with water. Add ¼ cup salt and bring to boil. Cook pasta for 10 minutes. It should be on the softer side.
- While the pasta is boiling, blend the sunflower seeds and water in a blender until smooth. During the last 5 minutes of the pasta cooking, heat a large skillet to medium high. Add the butter, truffle oil, and a small dash of turmeric.
- Once very hot, add the sunflower seed milk. It should start to curdle. Stir for 1 - 3 minutes, until slightly thickened and curdled. Add the cooked pasta, cheese, nutritional yeast, basil, onion powder, and a pinch of salt. Toss to combine. Allow the pasta to fry lightly before serving.