Vegan Macaroni & cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 quarts water 1 tablespoon sea salt 8 ounces macaroni 4 slices of bread, torn into large pieces 2 tablespoons + 1/3 cup non-hydrogenated margarine 2 tablespoons shallots, peeled and chopped 1 cup red or yellow potatoes, peeled and chopped 1/4 cup carrots, peeled and chopped 1/3 cup onion, peeled and chopped 1 cup water 1/4 cup raw cashews 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
Serves 6
What You Need:
What You Do:
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, 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.
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.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAL_AMY.
What You Need:
What You Do:
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, 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.
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.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAL_AMY.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 916.2 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 3.6 g
- Protein: 5.6 g
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