Vegan Mac and Cheese!
(can be gluten-free)
Reprinted with permission.
■3 to 3 1/2 cups dry cut pasta (ex: macaroni, penne) (about 10 oz)
■3/4 cup raw cashews (see “nutrition facts” link below for a nut-free version)
■1/2 cup raw brazil nuts
■3 tbsp freshly squeezed lemon juice
■1 medium clove garlic
■2 tsp arrowroot powder
■1 tsp sea salt
■1/2 tsp onion powder
■1/4 tsp (rounded) dry mustard
■1 cup water
■1 1/2 cups milk of choice (preferably: unsweetened almond or soymilk)
■2 tbsp extra-virgin olive oil
For breadcrumb topping:
■3/4 to 1 1/4 cups dry whole-grain breadcrumbs (See “nutritional info” link below, for gluten-free option)
■1/2 to 1 tbsp olive oil
■Couple pinches sea salt
Preheat oven to 375 degrees. Throw pasta into a deep pot of boiling salted water. While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (It will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place vegan macaroni and cheese casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!
Finding Miles 