Vegan BLT Mac & Cheeze
Ingredients
The Cheeze
-
1
cup
cashews soaked in water
-
1
cup
vegetable broth
-
3
tablespoons
nutritional yeast flakes
-
3
tablespoons
freshly squeezed lemon juice
-
2
teaspoons
dijon mustard
-
2
teaspoons
onion powder
-
to taste
salt and freshly ground black pepper
The Eggplant Bacon
-
1
pound
eggplant
-
¼
cup
soy sauce or tamari
-
1
teaspoon
liquid smoke
-
as needed
cooking spray
The BLT Mac
-
8
ounces
small shell pasta
-
4
cups
baby arugula
-
2
cups
halved cherry tomatoes or chopped regular tomatoes
-
1
recipe
Eggplant Bacon
Instructions
- Soak the cashews in water for at least 2 hours or overnight.
- Blend the soaked cashews with vegetable broth, nutritional yeast, lemon juice, dijon mustard, onion powder, salt, and pepper until smooth.
- Preheat the oven to 425°F and prepare baking sheets with parchment paper.
- Slice the eggplant and arrange it on the baking sheets, spraying lightly with cooking spray.
- Bake the eggplant for about 8 minutes, flipping halfway through, then remove and dip in a mixture of soy sauce and liquid smoke before returning to the oven for an additional 3 minutes.
- Cook the pasta according to package directions, then drain and return to the pot.
- Stir in the cheeze sauce over low heat until thickened, then add arugula, tomatoes, and eggplant bacon.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
478
Total fat
16g
Total carbohydrates
69g
Total protein
20g
Sodium
1100mg
Cholesterol
0mg
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