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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!

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