Ingredients
3 to 3 1/2 cups dry cut pasta (ex: macaroni, penne) (about 10 oz)
3/4 cup raw cashews (see “nutrition facts” link below for a nut-free version)
1/2 cup raw brazil nuts
3 tbsp freshly squeezed lemon juice
1 medium clove garlic
2 tsp arrowroot powder
1 tsp sea salt
1/2 tsp onion powder
1/4 tsp (rounded) dry mustard
1 cup water
1 1/2 cups milk of choice (preferably: unsweetened almond or soymilk)
2 tbsp extra-virgin olive oil
For breadcrumb topping:
3/4 to 1 1/4 cups dry whole-grain breadcrumbs (See “nutritional info” link below, for gluten-free option)
1/2 to 1 tbsp olive oil
Couple pinches sea salt
Instructions
Vegan Macaroni and Cheese Recipe: Preheat oven to 375 degrees. Throw pasta into a deep pot of boiling salted water. While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (It will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place vegan macaroni and cheese casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce).
source: chocolatecoveredkatie
source: chocolatecoveredkatie
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