Vegan Macaroni and Cheese from VegNews Magazine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
• 4 quarts water• 1 tablespoon sea salt• 12 ounces brown rice pasta• 4 slices of bread, torn into large pieces• 4 tablespoons + 2/3 cup Earth Balance Vegan Buttery Spread• 4 tablespoons shallots, peeled and chopped• 2 cup red or yellow potatoes, peeled and chopped• 1/2 cup carrots, peeled and chopped• 2/3 cup onion, peeled and chopped• 2 cup water• 1/2 cup raw cashews• 4 teaspoons sea salt• 1/2 teaspoon garlic, minced• 1/2 teaspoon Dijon mustard• 2 tablespoon lemon juice, freshly squeezed• 1/2 teaspoon black pepper• 1/4 teaspoon cayenne• 1/2 teaspoon paprika
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.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. 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.
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.
5. 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: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GUZELBALKIR.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. 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.
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.
5. 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: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GUZELBALKIR.
Nutritional Info Amount Per Serving
- Calories: 573.9
- Total Fat: 22.5 g
- Cholesterol: 0.0 mg
- Sodium: 246.0 mg
- Total Carbs: 83.1 g
- Dietary Fiber: 8.8 g
- Protein: 11.0 g
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