Friday, January 6, 2012

Vegan Macaroni and Cheese

I was browsing through my recipes and found a vegan mac n' cheese recipe from Oh She Glows. It seemed like a very simple recipe and her pictures make it extremely temping try the recipe. So I decided to give it a try. And it came out GREAT!!!! so creamy and fulfilling....It looked like mac n' cheese and the texture was very very close...


~300-340 grams dry/uncooked Macaroni or other pasta 

1/2 medium potato, peeled and chopped (~1/4-1/3 cup)
1/2 large carrot, peeled and chopped (~ 1/2 cup)
1/2 small onion, peeled and chopped (~1/4-1/3 cup)

Cheese Sauce
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
1/8 cup fresh lemon juice
3 tsp kosher salt
2 tbsp nutritional yeast
Freshly ground black pepper, to taste
1 tsp mustard

Bread Topping
1 slice bread
1 tbsp Earth Balance or Oil
Fresh or dried parsley, to garnish (optional)
Paprika, to garnish

Pre-Heat Oven to 350 F

Cook the pasta according to directions, drain and set aside.

Then peel and chop potato, carrot and onions, add them to a small pot, add water to pot until just covering the vegetables, bring to a boil and cook for about 10-15 minutes until tender. Once tender, drain the vegetables and set aside.

Make the bread topping, add the bread slice into the food processor with the earth balance, blend until it becomes crumble, put the bread topping in a bowl and set aside

Now the cheese sauce, add cashews into the food processor and blend until it starts to look like cornmeal. Then add in the almond milk, garlic, lemon, salt, yeast, pepper, and mustard and blend until it is fully incorporated. Finally, add in the cooked vegetables and blend until completely smooth.

In a bowl mix the pasta with the cheese sauce, add mixed pasta into a medium baking dish, crumble on the bread topping, sprinkle some paprika for garnish and bake for about 30 minutes. Let it mac n' cheese cool for 10 minutes before serving.

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