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Week 28: Vegan Mac & Cheese
Vegan Mac & Cheese
What you need:
What you need:
Breadcrumb Topping:
1/4 cup breadcrumbs
1 TBSP parm (process until a fine crumb is achieved: 2/3 cup cashews and pine nuts, 1/4 cup nutritional yeast, .5 tsp salt)
1 tsp dried oregano
1 tsp dried basil
.5 tsp salt
The sauce:
1 cup raw cashews (soaked in hot water for 20 minutes)
2 1/4 cup nondairy milk
1/3 cup grapeseed oil
1/3 cup nutritional yeast
1/4 cup lemon juice
3 TBSP tomato paste
1 1/2 TBSP Miso Paste
2 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
2 tsp arrowroot or tapioca flour
.5 tsp pepper
Preheat the oven to 350
Cook the pasta in salted water until al dente.
Combine the breadcrumbs, parm, herbs, and salt in a small bowl.
For the sauce: Drain the cashews and add to a high-powered blender with the remaining ingredients until very smooth (about 2 minutes).
In a ceramic oven-safe skillet (or baking dish) stir the pasta and sauce together until thoroughly combined.
Sprinkle the breadcrumb mixture on top.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 more minutes until the top is golden and the sides are bubbling. If your pan can take it- broil it for 2-3 minutes.
Top with extra parm and serve!
