So I tried out this recipe a few weeks ago and must say it was a very mild version of mac and cheese. In fact, there is NO cheese at all and a whole serving of vegetables mixed into it! I grew up on mac and cheese but looking back I can truly see how horrible and full of processed foods it really was. So here is a diet friendly version!
If you enjoy baked crispy pastas with an Alfredo-like creamy interior, this one is for you! You won’t believe it is completely free of any animal products and sneaks in 4 vegetables to boot! It makes the perfect lunch or dinner on a chilly day. Inspired by oh she glows blog
Ingredients:
- 1/2 medium potato, peeled and chopped
- 1/2 large carrot, peeled and chopped
- 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
- 1.5 cups raw cashews
- 1 cup unsweetened almond milk
- 4 garlic cloves
- 6 tbsp fresh lemon juice
- 3 tsp kosher salt
- 2 tbsp nutritional yeast
- Freshly ground black pepper, to taste
- 1 tsp mustard
- ~300-340 grams dry/uncooked Macaroni or other pasta (I used whole wheat rotini)
- 1 slice bread
- 1 tbsp Earth Balance or butter
- Fresh or dried parsley, to garnish (optional)
- Paprika, to garnish
Directions: Preheat oven to 350F. Grab a small casserole dish and set aside. In a medium sized pot, add the chopped potatoes, carrots, and onion and fill with water until just covered. Bring to a boil and then reduce to low-medium heat. Cook for about 15 minutes until tender.
Meanwhile, process 1 slice of bread until crumbs form in a food processor. Add in 1 tbsp of Earth Balance (or butter) and process until incorporated. Place in a small bowl and set aside.
Now assemble your cheese sauce ingredients (cashews, almond milk, garlic, lemon, salt, yeast, pepper, mustard) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth.
Once the veggies are cooked, drain and add to cheese sauce mixture in food processor. Process until smooth.
Add your pasta to a medium sized pot and fill with water until the pasta is covered by about 1 inch or so. Bring to a boil and reduce to low, cooking for about 7 more minutes. Drain and rinse with cold water.
In a large bowl, mix together your cheese sauce and drained + rinsed pasta.
Scoop into your casserole dish and sprinkle with the breadcrumb mixture. Now garnish with paprika and bake in the oven for 30 minutes at 350F.
Allow to cool for about 10 minutes before serving. Sprinkle with chopped fresh parsley or dried parsley if you’d like.
Serves approx 4-6.
Note: This is a heavy and drier mac ‘n cheese. If you want it less dry, you might want to add some Earth Balance/butter or additional milk. Graham added some cheese to his and I must say it made it pop! Although it would not be vegan it is still a healthy vegetarian choice! I loved the crispy Alfredo-like texture of this dish and it was soo good as left overs!
Enjoy!
