Thanksgiving is only two days away and I am so excited! Food, food, and more food! Who doesn’t love an evening of stuffing your face with delicious dishes?! My fat pants are on standby, and all the ingredients have been purchased. Only one last thing to do before the festivities begin, share this amazing vegan mac and cheese recipe. Gather the family around because no one is going to want to miss this one! Happy Thanksgiving!
Baked Vegan Mac and Cheese
Ingredients:
1 c. Raw Cashews
3 c. Water
1/4 tsp. Pepper
1/2 tsp. Salt
2 tsp. Nutritional Yeast
1 tsp. Mustard
1/4 c. Olive Oil.
3/4 c. Vegetable Stock
1 Clove Garlic
1/2 c. Plain Bread Crumbs
2 tb. Vegan Butter
Pepper for seasoning
2 c. Cooked Elbow Macaroni
Before beginning the recipe, soak the cashews in 3 cups of water for 2 hours. Once the time is up drain and rise the cashews.
Preheat the oven to 350 degrees.
In a food processor, grind together the cashews, pepper, salt, nutritional yeast, garlic clove, and mustard. Add the olive oil to the cashew mixture and blend thoroughly. Slowly pour in the vegetable stock, if the mixture is too thick add a little more.
Set aside the cashew mixture and begin to boil the macaroni. Once the noodles are cooked, remove from the heat, and drain them. In a baking dish, mix together the macaroni and cashew sauce.
Mix together 1/2 a cup of plain bread crumbs and 2 tablespoons of vegan butter. Crumble the bread crumbs on top of the macaroni and bake for 20 minutes.
