Vegan Power Mac and Cheese
My mom used
to make delicious baked macaroni and cheese topped with crumbs of Ritz crackers
(accidentally vegan) and paprika. The sauce started with a roux to make a rich
béchamel and was cooked to perfection.
INGREDIENTS
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1 medium onion, diced
- 1/2 tsp paprika
- 2 tbsp lemon juice
- 1 tsp salt (more to taste)
- 1 1/4 cups water
- 1/4 cup nutritional yeast
- 2 cups spinach (or greens of choice) chopped into ribbons
- 2 crowns broccoli, chopped into bite-size florets
- 1 cup raw cashews
- 8 oz whole grain elbow pasta (use gluten-free if necessary)
- Pinch of red pepper flakes
INSTRUCTIONS
First, place
the cashews in a small bowl and cover with very hot water. Put aside.
Then, cook
pasta according to package directions. When 2-3 minutes remain, add the
broccoli. Once the pasta is al dente, drain.
Heat the oil
in a pan over medium heat. Add the onion and a pinch of salt and cook for 5
minutes or until it is translucent. Add the garlic powder, salt, turmeric,
paprika and red pepper flakes, stirring for one minute. Gently transfer the onion
mixture to a blender and add the green vegetables to the pan, sautéing for a
few minutes or until they are wilted.
Add the
drained cashews, lemon juice, water and nutritional yeast to the blender and
mix until smooth and creamy.
Add the
pasta and broccoli to the pan with the sauce and mix. Add the green vegetables
and stir until they are combined. Taste and add salt if necessary. You can
serve immediately (I usually do) or pour into a 9 x 13 inch baking dish,
garnish with 1/2 cup panko breadcrumbs and bake for 15 minutes for a crispier
filling. Serve with a hot sauce, if desired. Happy Cooking Time.
