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Vegan: Baked White Mac and Cheese

Source of Recipe

From "Southern Vegan" by Lauren Hartmann


Recipe Introduction

"This vegan mac and cheese is my favorite version of the dish. The cheese sauce is the creamiest, cheesiest, simplest sauce I have ever encountered on my vegan journey. This special mac and cheese is also topped with salty, crunchy pecans and breadcrumbs. There is nothing better."

List of Ingredients

◦ 1 pound elbow or shell macaroni
◦ 1 cup raw cashews, soaked (see Note)
◦ 1 cup nondairy milk
◦ 1 (15-ounce) block firm tofu
◦ � cup nutritional yeast
◦ 1 teaspoon Dijon mustard
◦ 1 teaspoon tahini
◦ 1 teaspoon fresh lemon juice
◦ � teaspoon garlic powder
◦ � teaspoon ground nutmeg
◦ 1 teaspoon salt
◦ � teaspoon black pepper
◦ 1 cup finely chopped roasted pecans
◦ 1 cup panko breadcrumbs
◦ 2 tablespoons olive oil


Recipe

Preheat the oven to 375� F. Cook the macaroni according to package directions.

While the macaroni is cooking, drain the soaked cashews and add them and the milk to a blender. Squeeze the tofu with your hands, removing as much moisture as possible. Add the tofu to the blender.

Add the nutritional yeast, mustard, tahini, lemon juice, garlic powder, nutmeg, salt and black pepper to the blender. Blend on high for 2 to 3 minutes, scraping down the sides of the blender as needed, until the sauce is totally smooth. (If you are having a hard time blending the sauce, add a few splashes of milk until it is blending easily.) Set the sauce aside.

When the macaroni is done, drain it and return it to the pot. Pour all of the cheese sauce into the pot with the macaroni and stir to combine. Taste and adjust the seasonings. Pour the macaroni and cheese into a 13-by-9-inch baking dish. Smooth out the macaroni evenly.

In a small bowl, combine the pecans, breadcrumbs and oil. Toss to coat the pecans and breadcrumbs in the oil. Top the macaroni and cheese with the pecans and breadcrumbs. Bake for 10 to 15 minutes, or until the topping is crispy and brown.

Serves 8







❧ Note: Tips for soaking raw cashews

There are two ways you can soak raw cashews. Choose the method that works best for you.

� Place the amount of raw cashews you need into a bowl. Cover them with cool or tepid water. Let them soak in the water for at least 6 hours. This is something you can prep in the morning or the night before.

� Place the amount of raw cashews you need in a heatproof bowl. In a small pot, bring enough water to cover the cashews to a boil over high heat. Pour the boiling water over the cashews and let them soak in the hot water for about 30 minutes.