VEGAN MAC AND CHEESE

VEGAN MAC AND CHEESE image

Categories Pasta

Number Of Ingredients 18

tablespoon sea salt
1 box elbow macaroni
panko bread crumbs
2 tablespoons + 1/3 cup earth balance
tablespoons shallots, peeled and chopped
1 cup yukon gold potatoes peeled and chopped
1/4 cup carrots chopped
1/3 cup onion, peeled and chopped
1 cup soy milk
1/4 cup raw cashews
1/8 cup tamari
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika
2 tablespoons nutritional yeast

Steps:

1. In a large pot, bring 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. 2.Mix 1/2 cup panko with 2 tablespoons of butter. Set aside. 3. 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. Drain. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, tamari, lemon juice, nutr. yeast, black pepper, and cayenne. Add softened vegetables and soy milk to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 8 x 8 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.