Photo credit: Oh She Glows
Did you notice the formal “macaroni and cheese” up there? My husband has a lot of language-related pet peeves, one of them being the phrase “mac ‘n’ cheese” (another being “onesie”). I decided to humor him this once.
Vegan Macaroni and Cheese
Adapted from this recipe.
- 1 small-medium potato, peeled and chopped
- 1 small carrot, peeled and chopped
- 1 small onion, chopped
- 3/4 cup raw cashews
- 1 cup nondairy, unsweetened/unflavored milk
- 4 garlic cloves
- 6 tbsp. fresh squeezed lemon juice
- 3 tsp. salt
- 2 tbsp. nutritional yeast
- black pepper, to taste
- 1 tsp. mustard
- ~300-350 grams dry pasta (shells, elbow macaroni, rotini, rigatoni, penne, etc.)
- 1 slice bread
- 2 tbsp. earth balance, divided
- Place chopped veggies in a saucepan and fill with water until just covered. Bring to a boil, reduce heat to medium-low and simmer for 15 min., uncovered.
- Process bread in a food processor unti crumb-y. Add 1 tbsp. earth balance and process until combined. Set aside.
- In same food processor bowl, process cashews until crumb-y. Add remaining ingredients (almond milk, garlic, lemon juice, salt, yeast, pepper, mustard, remaining tbsp. earth balance) until smooth. Add cooked veggies with their water and process until very well-combined. The sauce will seem too thin, but it will thicken in the baking process.
- Preheat oven to 350. Cook pasta al dente. Drain and rinse with cold water. Return to pot and pour sauce over pasta, stirring to combine. Transfer to casserole dish, sprinkle with breadcrumbs and bake for 30 minutes. Let cool for 10 minutes, and then enjoy!
Note: This makes really good leftovers. Just re-heat on 350 for 15-20 minutes, covered. The sauce will thicken up a tad more after re-heating.