Chef Ebba’s Recipe Box Ebba Gurney has been cooking up a storm. Here are two of her favorites to spice up your quarantine. BY LOEY JONES-PERPICH AND EBBA GURNEY Photography by Ebba Gurney
Cashew mac n' cheese (It’s vegan!)
½ cup cashews 3 ½ teaspoons minced garlic 2 tablespoons olive oil 1 ½ cups cold water ½ cup panko breadcrumbs ¼ teaspoon paprika 1 ½ teaspoons salt 1 tablespoon vegan butter 1 ½ tablespoons flour 1 ½ tablespoons nutritional yeast 1 teaspoon apple cider vinegar ⅛ teaspoon turmeric 8oz elbow pasta
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Add 1/2 cup of cashews, a couple teaspoons of minced garlic and 1.5 cups of water to a blender and mix really well, about 30-60 seconds. Put this aside. Pro tip: Soak the cashews in water for a couple hours if your blender isn’t very powerful, but if you have a Vitamix or food processor you’re fine. Put a pot of water on to boil. Next, grab a pan; I used a medium cast iron. Add 1 tablespoon of olive oil and let that heat up for a bit. Add panko bread crumbs, paprika and 1/2 teaspoon salt. Stir that for about 5 minutes until it’s golden, and then just put it in bowl and set aside. When your pasta water is done boiling, cook about 8 oz of macaroni. I just poured in about 1/4 of my huge box. Now it’s time to make the roux! Grab a medium saucepan and melt 1 tablespoon of olive oil with your vegan butter. Add about 1 1/2 teaspoons of minced garlic and sauté that for a few minutes. Add your flour and whisk so that there are no clumps! Wait until it’s sort of golden and then add your cashew milk concoction. Whisk that really well, it should be sort of yellow. Add nutritional yeast, apple cider vinegar, turmeric and the remaining teaspoon of salt. Let this simmer for a few minutes until it thickens. I also added pepper for some extra seasoning. When your pasta is finished cooking, add it to the sauce and mix it all up! Serve in a bowl and sprinkle with some chopped parsely and extra bread crumbs. Enjoy!
