Baked Vegan Mac and “cheese”
8 oz. cooked whole wheat or Ezekiel pasta (gluten-free pasta works if needed)
2 tbsp. shallots, minced
¼ c. carrots, peeled and chopped
1 c. red potatoes, peeled and chopped (or you can leave the peel on)
1/3 cup. Onion, chopped
1 c. water
¼ c. raw cashews
2 ½ tsp. salt
¼ tsp garlic (or a bit more – but not a lot)
¼ tsp. Dijon or yellow mustard
1 tbsp. lemon juice
¼ tsp. black pepper
¼ c. nutritional yeast – I have a huge bucket of this – stop by and I’ll give you a baggie full. Or, you can purchase at Harvest Health.
- Preheat oven to 350
- In a saucepan, combine shallots, potatoes, carrots, onion, and water and bring to a boil. Cover the pan and simmer for 15 minutes or until vegetables are very soft.
- Meanwhile, put cashews, salt, garlic, mustard, lemon juice, pepper, cashews, and nutritional yeast into the blender. When veggies are done, dump the veggies with the water into the blender. Blend until completely smooth and creamy. If needed, you can add a bit of non-dairy milk to make a nice, creamy sauce.
- In a large bowl, toss cooked pasta with blended cheese sauce until completely coated. Spread mixture into a casserole dish and bake 20-30 minutes or until cheese sauce is bubbling.
You can use this cheese sauce on other things too. I use it on tacos, burritos, nachos (with home-baked tortilla chips). I’ve even thinned it out with non-dairy milk and made broccoli/cauliflower cheese soup. Talk about comfort food! I hope you like it.