Creamy Vegan Mac and Cheese
Ingredients
The pasta
The sauce
-
1
tablespoon
olive oil or coconut oil
-
1
large
carrot, chopped
-
1
small
yellow onion, halved and chopped
-
3
cloves
garlic, minced
-
1
cup
raw cashews, soaked in water overnight, rinsed and drained
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
dry ground mustard
-
1
tablespoon
lime juice
-
½
tablespoon
tamari or liquid aminos
-
½
cup
nutritional yeast
-
2
teaspoons
paprika
-
½
teaspoon
ground nutmeg
-
1½
cups
coconut milk
Breadcrumb Topping
-
1
cup
gluten free breadcrumbs
-
to taste
salt & pepper for breadcrumbs
-
3
tablespoons
vegan butter or coconut oil
Instructions
- Preheat the oven to 350°F.
- Prepare the elbow pasta according to package directions.
- In a pan, heat the oil and add the carrots, onions, and garlic, stirring to combine. Cover and steam until carrots are tender.
- In a blender, combine the carrot mixture, cashews, salt, pepper, mustard, lime juice, tamari, nutritional yeast, paprika, nutmeg, and coconut milk. Blend until smooth.
- Pour the sauce over the cooked macaroni and stir to combine.
- Mix breadcrumbs with salt, pepper, and vegan butter, then sprinkle over the mac and cheese.
- Bake for 15 minutes until set, then broil for a few minutes until the top is golden brown.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
480
Total fat
23g
Total carbohydrates
58g
Total protein
14g
Sodium
404mg
Cholesterol
0mg
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