Vegan Macaroni and Cheese
- Yield:8 servings
- Time:45 mins show details
This is a dijon and cashew based vegan macaroni and "cheese"! Add breadcrumbs if you have the time, and freeze any left over cashew cream for another dish or batch. Baking the macaroni can dry it out, so keep that in mind when adding breadcrumbs.
Ingredients
- 8 ouncesmacaroni
- ½ cupbread crumbs
- ⅓ cupearth balance vegan butter
- 2 tablespoonsshallots, peeled and roughly chopped
- 1 cupred or yellow potatoes, peeled and roughly chopped
- ¼ cupcarrots, peeled and roughly chopped
- ⅓ cuponion, peeled and roughly chopped
- 1 cupwater
- ¼ cupraw cashews
- 2 teaspoonssea salt
- 1garlic, minced
- ¼ teaspoondijon mustard
- 1 tablespoonlemon juice, freshly squeezed
- ¼ teaspoonblack pepper
- ¼ teaspoonpaprika
- ⅛ teaspooncayenne, optional, to taste for spice
Equipment
- large pot
- oven
- medium saucepan
- 9x9 cooking dish
Preparation
In a large pot, cook macaroni according to package directions, drain and rinse with cold water. Set aside.
While pasta is cooking start to work on the sauce.
- 15 mins
Preheat oven to 350° F. In a medium saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the and simmer for 15 minutes, or until vegetables are very soft.
Add the cashews, salt, garlic, ⅓ cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to the blender along with the cooked vegetables and cooking water. Blend until smooth and creamy.
- 30 mins
Pour the sauce over the cooked pasta and mix until the pasta is evenly coated. Transfer mixture to a 9 x 9 baking dish, and sprinkle with breadcrumbs. Bake for 30 minutes or until bubbling.
Notes
Original:
wellvegan.com/vegan-macar...
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