Vegan Macaroni and Cheese
Created by: Admin
Recipe Type: Side
Cuisine: Vegan
Number Servings: 6
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + ⅓ cup Earth Balance Vegan buttery spread
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- ¼ cup carrots, peeled and chopped
- ⅓ cup onion, peeled and chopped
- 1 cup water
- ¼ cup raw cashews
- 2 teaspoons sea salt
- ¼ teaspoon garlic, minced
- ¼ teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- ¼ teaspoon paprika
- In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
- In a blender, process the cashews, salt, garlic, ⅓ cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
- In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
- Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/celebrate-black-history-month-with-vegan-soul-food/
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