Creamy Vegan Macaroni and Cheese
Created by missmanda on June 29, 2012
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #5823
Ingredients
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces dry macaroni pasta
- 4 bread slices (torn into large pieces)
- 2 tablespoons margarine (non-hydrogenated)
- 1/3 cup margarine (non-hydrogenated)
- 2 tablespoons shallots, peeled and chopped
- 1 cup red potatoes (or yellow potatoes, peeled and chopped)
- 1/4 cup chopped carrots (peeled)
- 1/3 cup yellow chopped onion (peeled)
- 1 cup water
- 1/4 cup cashew nuts (raw)
- 2 teaspoons sea salt
- 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
How to Make
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Step 1: 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.
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Step 2: In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
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Step 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.
How to Make
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Step 4: In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
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Step 5: In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated.
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Step 6: Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.
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Step 7: Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.
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Well worth the effort, and the sauce can be frozen and used at a later time over freshly boiled pasta