Description
This is it — a vegan mac and cheese recipe worthy of your time and energy. You will not be disappointed!
Ingredients
Units
Scale
- 8 oz. macaroni
- 1/2 cup breadcrumbs
- 1/3 cup earth balance
- 2 tbsp. shallots, peeled and roughly chopped
- 1 c. red or yellow potatoes, peeled and roughly chopped
- 1/4 c. carrots, peeled and roughly chopped
- 1/3 c. onion, peeled and roughly chopped
- 1 c. water
- 1/4 c. raw cashews
- 2 tsp. sea salt
- 1 clove garlic, minced
- 1/4 tsp. Dijon mustard
- 1 tbsp. lemon juice, freshly squeezed
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne, optional
Instructions
- In a large pot, cook macaroni according to package directions, drain and rinse with cold water. Set aside.
- While pasta is cooking start to work on the sauce.
- Preheat oven to 350° F. In a medium saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the and simmer for 15 minutes, or until vegetables are very soft.
- Add the cashews, salt, garlic, ⅓ cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to the blender along with the cooked vegetables and cooking water. Blend until smooth and creamy.
- Pour the sauce over the cooked pasta and mix until the pasta is evenly coated. Transfer mixture to a 9 x 9 baking dish, and sprinkle with breadcrumbs. Bake for 30 minutes or until bubbling.