Amy's Amazing Vegan Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 quarts water1 Tbs sea salt8 oz macaroni4 slices of bread, torn into large pieces2 Tbs + 1/3 c non-hydrogenated margarine2 Tbs shallots, peeled and chopped1 c red or yellow potatoes, peeled and chopped1/4 c. carrots, peeled and chopped1 c water1/4 c raw cashews2 tsp sea salt1/4 tsp garlic, minced1/4 tsp Dijon mustard1 Tbs lemon juice, freshly squeezed1/4 tsp black pepper1/8 tsp cayenne1/4 tsp paprika
Serves 6
1. In a large pot, bring the water and salt to a boil. Add macaroni and cook al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 Tbs margarine to a medium fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion and 1 c water...bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 c margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and the cooking water 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 9x12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 mins or until the cheese sauce is bubbling and the top has turned golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYJUSTAMY.
1. In a large pot, bring the water and salt to a boil. Add macaroni and cook al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 Tbs margarine to a medium fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion and 1 c water...bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 c margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and the cooking water 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 9x12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 mins or until the cheese sauce is bubbling and the top has turned golden brown.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYJUSTAMY.
Nutritional Info Amount Per Serving
- Calories: 282.4
- Total Fat: 12.5 g
- Cholesterol: 0.0 mg
- Sodium: 258.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 4.3 g
- Protein: 8.2 g
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