Kathryn Lovett's Blog-My Vegan Journey

Macaroni and Cheese from VegNews

Macaroni and Cheese adapted from a VegNews recipe

 4 quarts water

1 tablespoon sea salt

8 ounces macaroni

4 slices of bread, torn into large pieces or 1/2 cup of panko

2 tablespoons + 1/3 cup non-hydrogenated margarine

1 tablespoons shallots, peeled and chopped

1 cup red or yellow potatoes, peeled and chopped

1/4 cup carrots, peeled and chopped

1/4 cup onion, peeled and chopped

1 cup water

1/4 cup raw cashews

2 teaspoons sea salt

1/4 teaspoon garlic, minced

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice, freshly squeezed

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1/4 teaspoon paprika

 In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

Preheat oven to 350 degrees. In a saucepan, add 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.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Comments

  1. Kathy
    February 7, 2011

    Hi Brittany,
    Thank you for reading. :) You are correct about the instructions for the recipe. The 4 quarts of water is to cook the macaroni and the 1 cup is to cook the veggies. I am sure you will love this recipe. It is creamy and delicious. I hope you have a chance to make it soon.

  2. Brittany
    February 7, 2011

    Hello! I’m very excited to try this recipe! I stumbled on your site through a google search and have bookmarked it. I love hearing about your vegan cooking! It gives me ideas for my own meals.

    I have a quick question, the recipe calls for 4 quarts of water at the beginning and then 1 cup of water. I’m assuming the 4 quarts is to cook the pasta and the 1 cup is for the vegetables? Is this correct? I don’t want to mess it up since you use the water the veggies were cooked in for the sauce. Thank you!

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