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Mac N Cheeze (nutritional yeast-free) posted by CT2TX

Ingredients:

Macaroni & Cheese (Makes 9" x 12" casserole)
Based on recipe from VegNews magazine, by Allison Rivers Samson

4 quarts water
1 TBL sea salt
1 lb. macaroni
4 slices of any bread, torn into large pieces
1 TBL (optional) + 1/2 cup up to 2/3 cups non-hydrogenated vegan butter (Earth Balance)
1 shallot, chopped
2 c red or yellow potatoes, peeled and chopped (about 3-4 small round potatoes)
1/2 c carrots, chopped
2 c water
1/2 c raw cashews
2 tsp sea salt
1 clove garlic, minced
1/2 tsp Dijon mustard
Fresh squeezed juice of 1/2 lemon
1/2 tsp black pepper
1/8 tsp. to 1/4 teaspoon cayenne pepper
1/4 tsp smoked paprika or paprika

Directions:

1.) In a large pot, bring 4 quarts water and 1 tablespoon sea 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 1 tablespoon margarine (margarine is optional) to a medium-fine texture.  Set aside.
3.) Preheat oven to 350 degrees.  In a saucepan, add shallots, potatoes, carrots, onion, and 2 cups water, and bring to a boil.  Cover the pan and simmer for 15 minutes, or until vegetables are very soft.  Allow to cool slightly before blending.
4.) In a blender, process the cashews, 2 teaspoons sea salt, garlic, 1/2-2/3 cup margarine, Dijon mustard, lemon juice, black pepper, cayenne, softened vegetables and their cooking water.  Process until perfectly smooth to create a "cheese" sauce.
5.) In a 9" x 12" casserole dish, toss the cooked pasta and blended cheese sauce until completely coated.  Sprinkle the mixture with prepared breadcrumbs, and dust with smoked paprika.  Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.


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