Macaroni & Cheese (Vegan) - VegNews Mag (Facebook)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 273.5
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.9 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.9 g

View full nutritional breakdown of Macaroni & Cheese (Vegan) - VegNews Mag (Facebook) calories by ingredient



Number of Servings: 6

Ingredients

    4 quarts water
    1 Tbsp Sea Salt
    6 oz. macaroni (Ronzoni Smart Taste)
    4 slices bread, torn into large pieces
    2 Tbsp + 1/3 cup margarine (I can't believe its not butter)
    2 Tbsp Shallots, peeled and chopped
    1 cup red 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 (1.5 oz)
    2 tsp. sea salt
    1/4 tsp garlic, minced
    1/4 tsp Dijon mustard
    1 Tbsp lemon juice, freshly squeezed
    1/4 tsp black pepper
    1/8 tsp cayenne
    1/4 tsp paprika

Directions

1. In 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 Tbsp. 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 1 9x12 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.

Number of Servings: 6

Recipe submitted by SparkPeople user ISFPCHEF.

TAGS:  Vegetarian Meals |