Meatless Monday: Vegan Mac and Cheese
Veg Life Staff
medium shells or elbows
Vegetable Stock + 1/4 C Water
any yellow variety, peeled and finely diced
peeled and finely diced
soaked for at least 30 minutes or overnight
Tbl Almond Milk
heaping Tbl Nutritional Yeast
or more to taste
Pinch of Cayenne
Tbl Panko Breadcrumbs
Tbl Vegan Margarine
Soak the cashews for at least 30 minutes, or overnight if you are not using a very high powered blender. We want them soft so that they puree into a cream.
In a large saute pan, add the vegetable broth, water, potatoes, carrots and onions. Saute until vegetables are tender.
Boil the pasta and drain - do not rinse.
Drain the cashews and add to the blender along with the vegetables. Allow this mixture to cool slightly before processing.
Add the almond milk, nutritional yeast and remaining ingredients to the blender.
Pulse to get the blending started and then puree for 1 minute or until completely smooth.
It is important to taste at this point for seasoning and adjust with additional stock if necessary for a thinner consistency.
Add the vegetable puree to the drained pasta gradually. You may not need or want it all. It will thicken as it stands and also if you choose to bake with the breadcrumb topping.
Spoon into an oven safe dish.
Combine the breadcrumbs and melted vegan margarine with a fork and spoon evenly over the mac and cheese.
Bake at 350 just until browned.
Serve with your favorite vegetable or a slice of crusty bread.
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