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Vegan Mac & Cheese

Everyone’s favorite comfort food! This tasty dish is made with cashews!

Vegan Mac & Cheese
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Ingredients
  1. ½ pound dry shell or elbow pasta
  2. 2 c. cashew cream (recipe below)
  3. 2 c. broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
  4. 10 oz. vegan cheddar cheese (preferably Daiya brand block cheddar), shredded, divided
  5. ¼ c. nutritional yeast
  6. salt and freshly ground black pepper, to taste
  7. bread crumb and nut topping (recipe below), optional
Cashew Cream Sauce
  1. Makes 2 ½ cups
  2. 2 c. cashews
  3. 2 ½ c. water
  4. Soak cashews in water overnight in the fridge. OR bring the cashews in 4 cups of water to a simmer, then remove the pan from the heat and allow cashews to soak for 1 hour. Drain and rinse the cashews.
  5. Place cashews and water in a high-speed blender. Blend on high for 1-3 minutes, until very creamy and completely smooth, stopping a few times to scrape down the sides of the jar with a rubber spatula. Depending on your blender, you may need to strain the mixture to remove any particles that did not get puréed thoroughly. The mixture should have the consistency of heavy cream.
Bread Crumb and Nut Topping
  1. 2 slices of bread (old, dry bread works well)
  2. 2 T. slivered roasted almonds
  3. Toast the bread until it is dry and crispy. Break toast into large pieces and place them in a blender with the almonds. Blend until everything is in small crumbs.
  4. Cook pasta until al dente, according to package directions, and drain. Return to pan.
Stovetop method
  1. Place all ingredients, except salt and pepper, in a large saucepan over medium heat and stir until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.
Baking method
  1. Preheat oven to 400° F.
  2. Place cashew cream and broth in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until the sauce starts to thicken.
  3. Add ¾ of the cheese to the sauce and stir well. Season with salt and pepper, to taste.
  4. Stir remaining cheese and the nutritional yeast into the cooked pasta. Pour the sauce over the pasta and stir until well combined.
  5. Pour pasta mixture into a baking pan and top with the bread crumb and nut mixture.
  6. Bake 20-30 minutes, until bubbling and heated thoroughly.
Adapted from Vegan Cooking for Carnivores
Adapted from Vegan Cooking for Carnivores
VegMichigan http://vegmichigan.org/

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