Coconut Lime Curry Vegan Mac and Cheese

This is a cashew-free, nutritional yeast-free, vegan mac and cheese. It's a rich and creamy recipe that feels and tastes just like the real deal. A little better in my opinion. You could use the soup (before adding barley and lentils) as a sauce over rice and beans or tofu. But if you want that creamy, cheesy deliciousness you crave, you'll have to go a few steps further.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 292 Calories

Ingredients

• 2 teaspoons salt
• ¼ teaspoon ground cinnamon
• ¼ cup vodka
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 2 tablespoons white vinegar
• 1 teaspoon grated fresh ginger
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ cup dry lentils
• 1 tablespoon ground turmeric
• ½ cup pearl barley
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon ground coriander
• 1 lime, zested and juiced
• ½ white onion, chopped
• 3 cups water, plus more as needed
• 2 poblano peppers, seeded and chopped
• ½ habanero pepper, seeded and chopped

Recipe Instructions

Step 1

Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.

Step 2

Stir lentils and barley into the soup; add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.

Step 3

Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.