Friday, March 16, 2012

Vegan Mac & Cheese

I love mac & cheese, and I love that this vegan recipe is healthy and delicious. Thank you world, for allowing me to have a healthy version of this dish. I tested this on a best friend that loves milk. She was very surprised about how good this was. This is a variation from the Epicurean Vegan.

1-1/4 cup raw cashews
1/2 cup nutritional yeast
2 tsp onion powder
salt / pepper, to taste
1 tsp garlic powder
3-1/2 cup nondairy milk
3 tbsp. cornstarch
1/2 cup vegetable oil
1 tbsp. coconut oil (optional)
1/2 lemon, squeezed
16oz macaroni, cooked
broccoli, cooked
hot sauce (optional)

Place cashews (pieces) in a food processor and mix until finely ground. Mix nutritional yeast, onion powder, salt, pepper, and garlic powder.

In a saucepan, combine milk, starch and oils on high heat. Lower temperature and simmer for about ten minutes, stir occasionally.  In separate pots, cook pasta and broccoli.

Move cooked mixture into food processor combining dry mixture. You will have to do this a ladle at a time until it is all mixed together. My device wasn't large enough, so I had to portion in another bowl, and then re-blend (a bit of a pain but totally worth it!).  Once its all mixed together, add it to the drained pasta and broccoli.

It will need salt and pepper. I also added hot sauce.