This will be a favorite in your house. Even the non vegans won’t be able to tell the difference between this and their favorite Mac and Cheese.
This one of course is Dairy-Free and full of whole plant food ingredients
Serves 6 -8
Ingredients
- 4 quarts water
- 1 tablespoon sea salt
- 10 -12 ounces macaroni
- 4 slices of bread, torn into large pieces or 1 cup Progresso Italian breadcrumbs or Gluten-Free breadcrumbs
- 2 tablespoons vegan butter, Earth Balance is good for this!
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast
- 1 to 2 teaspoons sea salt depending on your taste
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/3 cup vegan butter
Directions
- In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- Preheat oven to 350 degrees.
- In a saucepan, add 1 cup water, shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
- In a blender, process the cashews, salt, garlic, 1/3 cup vegan butter, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
- In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown
