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Vegan Macaroni and Cheese w/ Avocado




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


as posted by Jolinda Hackett
Recipe courtesy of Avocados from Mexico


List of Ingredients




1 pound gf elbow pasta
1 1/2 cups rice or almond milk
3 small garlic cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon chili powder
1 cup flat leaf parsley leaves
2 ripe avocados, diced and divided
5 oz Mock Cracker Barrel cheddar cheese, cut in 1/2 inch
cubes (recipe filed under MYO)
1 tablespoon lime juice
1/2 cup chopped chives

Recipe



In large sauce pot, cook pasta in salted water according to package directions.

Meanwhile, in a small saucepan, combine milk sub, garlic, nutmeg and chili powder.

Bring to a boil; reduce heat; simmer for 5 minutes.

When pasta is almost cooked, place the parsley leaves, 1 & 1/2 cups of the diced avocado, the cheese, lime juice and hot milk sub with garlic cloves in blender and whirl until smooth.

Drain pasta and return to sauce pot.

Pour cheese sauce over pasta; toss to combine.

Add chives and remaining 1/2 cup diced avocado; toss gently.

Yields 8 portions (about 8 cups).

Preparation and cooking time is about 15 minutes.