Ethiopian-style mac ‘n’ cheesie

Name: Ethiopian-style mac ‘n’ cheesie
Yield: Makes 9 cups
Cuisine: Ethiopian
Ingredients: 1 cup raw cashew pieces, soaked in water for 1 to 3 hours and drained (no need to soak if you’re using a high-speed blender); 3¼ cups water; 1 teaspoon granulated onion; ¾ teaspoon granulated garlic; ¼ teaspoon turmeric powder; ½ cup oat flour or sorghum flour; ¾ cup nutritional yeast flakes; 1 tablespoon ground berbere or Berbere Paste; 1 tablespoon ground berbere or Berbere Paste; 1¾ teaspoons salt, plus more if desired; 1 pound small pasta shells or macaroni, cooked according to the package directions and drained; 1 pound small pasta shells or macaroni, cooked according to the package directions and drained; Mild paprika, for garnish; Freshly ground black pepper; 2 tablespoons chickpea flour; ½ cup oat flour or sorghum flour; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil

Preparation info

Makes
9 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This mac recipe is a straight-up throwback to my zine Papa Tofu Loves Ethiopian Food. I originally wrote the recipe as an example of Ethiopian-style fusion food, but it just so happens this garlicky, sauce-laden pasta dish is always one of the first to get gobbled up when I serve it as part of an Ethiopian spread.

Ingredients

1 cup raw cashew pieces, soaked in water for 1 to 3 hours and drained (no need to soak if you’re using a high-speed blender)
3¼ cups water

Africa
Ethiopia
Main course
Side dish
Vegan

Method

Preheat the oven to 350 degrees F.

Put the cashews, water, nutritional yeast, berbere, salt, granulated onion, granulated garlic, and turmeric in a blender. Process until completely smooth, about 3 minutes.

Combine the oat flour and chickpea flour in a medium sau