Okay everyone. Here’s the big one. The one thing I’ve wanted to tackle since I turned vegan nine months ago. Vegan Macaroni and Cheese! I saw this amazing recipe on VeganYumYum (my favorite blog) and thought this was the recipe to use for my never-ending conquest to make the best vegan mac possible. Usually I change around each recipe I try, but this is the first one I actually went out and bought all the special ingredients for… And was it worth it? YES. Now these are the same exact measurements and ingredients Lolo’s recipe calls for. All I did was take step by step pictures for you guys and rewrite the directions to be just a little more clear, just in case you were wondering!
Ingredients…
- 1/2 of a 1 lb. box of rotini
- 2 cups steamed broccoli florets
- 1 cup peeled, finely chopped potatoes
- 1/4 cup peeled, finely chopped carrots
- 1/3 cup raw cashews
- 1 tbs red miso
- 1 tbs tahini
- 1 tbs lemon juice (or 2 tsp white wine vinegar)
- 1/2 tsp dijon mustard
- 1/3 cup earth balance margarine
- 1/3 cup nutritional yeast
- 1 to 1 1/2 tsp sea salt
- 3/4 cup bread crumbs
- pepper, to taste
- paprika, to taste
Directions…
- Start by cutting all of your veggies, boiling a large pot of water for the rotini, and pre-heating your oven to 350F.
- While the rotini is cooking, steam the broccoli florets in a pan with a few tablespoons of water. (when they are vibrant green and a little tender, take them off the stove and set aside. This will only take a few minutes.)
- Along with 1 cup of water, boil your finely chopped carrots and potatoes in a small, covered pot until tender.
- Add the cashews, red miso, tahini, lemon juice, dijon mustard,earth balance, nutritional yeast, and salt into a food processor or blender. Add in the cooked potatoes and carrots and their water, then blend until completely smooth. If your sauce is too thick, add some soymilk or water a little at a time until you get your desired consistency.
- Put the drained rotini, steamed broccoli, and sauce into a large bowl and toss until mixed completely.
- Place the mac & cheeze in an oven-safe casserole dish and sprinkle on the breadcrumbs, pepper, paprika, and salt to taste.
- Cook in the oven at 350F for 25 minutes, or until the breadcrumb topping is lightly browned.
- Once fully cooked, take out of the oven, spoon it onto your plate, and have a great meal!
ENJOY!
HerbivoryGlory 