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Macaroni and Cheese (Vegan)




Source of Recipe


Weimar Institute's NEWSTART Lifestyle Cookbook


List of Ingredients




2 quarts water
1 tsp. salt
2 cups whole wheat macaroni***
1 cup clean, raw cashews
2 cups water
2 oz. jar pimientos
2 Tbsp. fresh lemon juice
2 tsp. onion powder
2 tsp. salt
1 tsp. garlic powder
1 1/2 cups soft whole wheat bread crumbs****

Recipe



Bring 2 quarts water and 1 tsp. salt to a boil, then add macaroni. Bring to a second boil, then reduce heat and simmer, covered, until tender. Process cashews with 1 cup of the water in a blender, until very smooth. Add remaining water and other ingredients, except bread crumbs, and continue
blending until smooth. Drain macaroni and place in a casserole dish. Pour sauce over top and stir in. Cover and bake at 350 degrees for 30 minutes. Uncover and top with bread crumbs. Bake for an additional 15 minutes. For variation, add 1 cup of a colorful vegetable, such as green peas. Serves 7.

**Gluten free option, use rice or quinoa macaroni.
***Gluten free option, use wheat free bread crumbs.