Name: Vegan Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: american
Ingredients: 8 oz. macaroni; ½ cup breadcrumbs; ⅓ cup earth balance; 2 tbsp. shallots, peeled and roughly chopped; 1 c. red or yellow potatoes, peeled and roughly chopped; ¼ c. carrots, peeled and roughly chopped; ⅓ c. onion, peeled and roughly chopped; 1 c. water; ¼ c. raw cashews; 2 tsp. sea salt; 1 clove garlic, minced; ¼ tsp. Dijon mustard; 1 tbsp. lemon juice, freshly squeezed; ¼ tsp. black pepper; ¼ tsp. paprika; ⅛ tsp. cayenne, optional

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

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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.