Vegan Mac ‘n Cheese
Ingredients
The sauce
-
½
medium
potato, peeled and chopped
-
½
large
carrot, peeled and chopped
-
½
small
onion, peeled and chopped
-
1.5
cups
raw cashews
-
1
cup
unsweetened almond milk
-
4
cloves
garlic
-
6
tbsp
fresh lemon juice
-
3
tsp
kosher salt
-
2
tbsp
nutritional yeast
-
to taste
freshly ground black pepper
-
1
tsp
mustard
The pasta
-
~300-340
grams
dry/uncooked macaroni or other pasta
The topping
-
1
slice
bread
-
1
tbsp
Earth Balance or butter
-
to taste
fresh or dried parsley, to garnish
-
to taste
paprika, to garnish
Instructions
- Preheat the oven to 350°F and prepare a small casserole dish.
- Boil the chopped potatoes, carrots, and onion in a medium pot until tender, about 15 minutes.
- Process the slice of bread with Earth Balance until crumbs form and set aside.
- In a food processor, blend the cashews until fine, then add the almond milk, garlic, lemon juice, salt, nutritional yeast, pepper, and mustard, and process until smooth.
- Drain the cooked vegetables and add them to the cheese sauce mixture, processing until smooth.
- Cook the pasta in boiling water for about 7 minutes, then drain and rinse with cold water.
- In a large bowl, combine the cheese sauce with the drained pasta and mix well.
- Transfer the mixture to the casserole dish, sprinkle with the breadcrumb mixture, and garnish with paprika.
- Bake in the oven for 30 minutes, then let cool for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
You might also like