Tuesday, December 08, 2015

Vegan Mac & Cheese
1 pound of macaroni or rotini
2 medium potatoes, peeled and diced
2/3 cup diced white onions
2 ½ cups water
2/3 cup canola oil
1/3 cup raw cashews
1/3 cup raw macadamia nuts
2 teaspoons fine sea salt
2 garlic cloves, chopped
¼ teaspoon dry mustard
2 tablespoons fresh lemon juice
½ teaspoon ground black pepper
¼ cup unseasoned bread crumbs, optional

Preheat the oven to 350 degrees.  Prepare the pasta according to the package directions.  Drain and set aside.  While the pasta is cooking; combine the potatoes, onions, and water in a small saucepan over medium heat.  Bring to a boil, then reduce the heat, cover, and simmer for 10 minutes or until the vegetables are tender.  [The smaller you cut them, the less time it will take.]  Put the canola oil, cashews, macadamia nuts, salt, garlic, mustard, lemon juice, black pepper, and the vegetables and their cooking water into a blender and process until completely smooth.  Toss the cooked pasta with the sauce until completely coated.  Transfer to a lightly oiled 3-quart casserole dish or place 6 lightly oiled 6-ounce ramekins on a baking sheet and divide the mixture evenly among them.  Sprinkle with the bread crumbs, if using.  Bake for 30 minutes or until bubbling.  Enjoy!!


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